AEG BEB231011M Notice D'utilisation page 18

18 www.aeg.com
BEEF
Roast beef or fil‐
let, rare
Roast beef or fil‐
let, medium
Roast beef or fil‐
let, well done
PORK
Shoulder / Neck /
Ham joint, 1 - 1.5
kg
Chops / Spare rib,
1 - 1.5 kg
Meatloaf, 0.75 - 1
kg
Pork knuckle, pre‐
cooked, 0.75 - 1
kg
VEAL
Roast veal, 1 kg
Veal knuckle, 1.5
- 2 kg
(°C) (min)
190 - 200 5 - 6
180 - 190 6 - 8
170 - 180 8 - 10
(°C) (min)
160 - 180 90 - 120
170 - 180 60 - 90
160 - 170 50 - 60
150 - 170 90 - 120
(°C) (min)
160 - 180 90 - 120
160 - 180 120 - 150
LAMB
(°C)
Lamb leg / Roast 150 - 170
lamb, 1 - 1.5 kg
Lamb saddle, 1 - 160 - 180
1.5 kg
POULTRY
(°C)
Poultry, portions, 200 - 220
0.2 - 0.25 kg each
Chicken, half, 0.4 190 - 210
- 0.5 kg each
Chicken, poulard, 190 - 210
1 - 1.5 kg
Duck, 1.5 - 2 kg 180 - 200
Goose, 3.5 - 5 kg 160 - 180
Turkey, 2.5 - 3.5 160 - 180
kg
Turkey, 4 - 6 kg 140 - 160
FISH
(STEAMED) (°C)
Whole fish, 1 - 1.5 210 - 220
kg
(min)
100 - 120
40 - 60
(min)
30 - 50
35 - 50
50 - 70
80 - 100
120 - 180
120 - 150
150 - 240
(min)
40 - 60