AEG COMPETENCE B 6139-m - Roasting with Rotitherm (continuation)

Operating Instructions
35
Chicken Halves
4 – 6 pieces
per 400 – 500 g
3 160 – 180 0:40 – 0:50
Chicken,
Poulard
per 1 – 1.5 kg 4 160 – 170 0:45 – 1:20
Duck
per 1.5 – 2 kg 3 150 – 160 1: 00 – 1:50
Goose
per 3.5 – 5 kg 3 140 – 150 2:30 – 3:00
Fish (steaming)
Whole Fish
1 – 4 kg 2 150 – 160 0:45 – 2:00
Type of Meat Quantity Rotitherm Time
Weight Shelf Pos.
from
Bottom
Temp.
in °C
Hr. : Min.