AEG COMPETENCE KB9820E - Page 46

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* Pre-heat the oven
Beef
Pot roast (1000-1500 g) 1 180-200 2:00-2:30
Roast beef or fillet,
per cm. of thickness
1 210-230*
0:06-0:09
per cm. of
thickness
Veal
Roast veal (1000 g) 1 170-190 1:30-2:00
Knuckle of veal (1500-2000 g) 1 170-190 2:00-2:30
Lamb
Leg of lamb (1000-1500 g) 1 170-190 1:15-2:00
Saddle of lamb (1000-1500 g) 1 180-200 1:00-1:30
Roasting smaller items on the baking tray
Sausages “Cordon bleu” 1 220-230* 0:05-0:08
Sausages 1 220-230* 0:12-0:15
Escalope or chop coated with
breadcrumbs
1 220-230* 0:15-0:20
Rissoles 1 210-220* 0:15-0:20
Fish (steamed)
Whole fish (1000-1500 g) 1 210-220 0:45-1:15
Poultry
Chicken, poulard (1-1,5 kg) 1 190-210 0:45-1:15
Half chicken (400-500 g each) 1 200-220 0:35-0:50
Poultry portions
(200-250 g each)
1 200-220 0:35-0:50
Duck (1500-2000 g) 1 180-200 1:15-1:45
Game
Saddle of hare, leg of hare
(bis 1000 g)
1 220-230* 0:25-0:40
Saddle of venison (1500-2000 g) 1 210-220 1:15-1:45
Haunch of venison
(1500-2000 g)
1 200-210 1:30-2:15
Type of meat
Ventitherm ® Fan Operated Cooking
Shelf position
Temperature
°C
Time
Hours mins.