AEG COMPETENCE B 6139-m - Roasting with conventional Heat and Ventitherm (continuation)

Operating Instructions
33
Game
Saddle of
Venison
1.5 – 2 kg 4 180 – 200 4 150 – 160 1:20 – 1:30
Leg of Venison
1.5 – 2 kg 4 180 – 200 3 150 – 160 1:75 – 1:50
Poultry
Poultry Pieces
4 – 6 pieces
per 200 -
250 g
4 220 – 250 3 180 – 190 0:40 – 0:50
Chicken Halves
4 – 6 pieces
per 400 -
500 g
4 200 – 220 3 180 – 190 0:40 – 0:50
Chicken,
Poulard
1 – 1.5 kg 3 200 – 220 3 180 – 190 0:45 – 1:20
Duck
1.5 – 2 kg 3 180 – 200 3 160 – 170 1:00 – 1:50
Goose
3.5 – 5 kg 2 180 – 190 3 160 – 170 2:30 – 3:00
Turkey
2.5 -3.5kg
4 – 7 kg
2
2
200 – 220
170 – 180
2
2
160 – 170
140 – 160
1:30 – 2:00
2:30 – 3:40
Fish (steaming)
Whole Fish
1 – 4 kg 3 180 – 200 3 160 – 170 0:45 – 2:00
Type of Meat Quantity Conventional Heat Ventitherm Time
Weight Shelf
Pos.
from
Bottom
Temp.
in °C
Shelf
Pos.
from
Bottom
Temp.
in °C
Hr. : Min.