AEG 49176V-MN - Page 28

Food Time (min) Shelf position
Steaks: Well Done 12 - 15 3
Toasted Sandwiches 3 - 4 3
10.13 Thermal Grilling - Main Oven
Roasting
Food Quantity (kg) Temperature
(°C)
Time (min) Shelf posi-
tion
Beef: Pot roast - 180 - 230 150 - 180 3
Beef: Topside beef
or filler - rare
per cm of thickness 190 - 200 5 - 6 3
Beef: Topside beef
or filler - medium
per cm of thickness 180 - 190 6 - 8 3
Beef: Topside beef
or filler - well done
per cm of thickness 170 - 180 8 - 10 3
Pork: Shoulder,
neck, ham
1 - 1.5 160 - 180 90 - 120 2
Pork: Pork chop 1 - 1.5 160 - 180 60 - 90 2
Pork: Meatloaf 0.75 - 1 160 - 170 45 - 60 2
Pork: Knuckle of
pork (pre-cooked)
0.75 - 1 150 - 170 90 - 120 2
Veal: Roast veal 1 160 - 180 90 - 120 2
Veal: Knuckle of
veal
1.5 - 2 160 - 180 120 - 150 2
Lamb: Roast lamb,
leg of lamb
1 - 1.5 150 - 170 75 - 120 2
Lamb: Saddle of
lamb
1 - 1.5 160 - 180 60 - 90 2
Poultry 1 - 1.5 190 - 210 45 - 75 2
Half Chicken 0.5 - 1 190 - 210 35 - 50 2
Duck 1.5 - 2 180 - 200 75 - 105 1
Goose 3.5 - 5 160 - 180 135 - 210 1
Turkey 2.5 - 3.5 160 - 180 105 - 150 1
Turkey 4 - 6 140 - 160 150 - 240 1
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