Aeg-Electrolux KB9820E-M User Manual download pdf (Page 32)

Food to be roasted

Ventitherm ® fan operated cooking

Shelf position Temperature °C Time in hours:

mins.

Leg of lamb (1,000-1,500 g) 1 170-190 1:15-2:00

Saddle of lamb (1,000-1,500 g) 1 180-200 1:00-1:30

Quick roast items cooked on a baking tray

Sausages 'Cordon bleu' 1

220-230

0:05-0:08

Small sausages 1

220-230

0:12-0:15

Schnitzel or chops, breaded 1

220-230

0:15-0:20

Rissoles 1

210-220

0:15-0:20

Fish (steamed)

Whole fish (1,000-1,500g) 1 210-220 0:45-1:15

Poultry

Chicken, spring chicken(1,000-1,500g) 1 190-210 0:45-1:15

Chicken half (per 400-500 g) 1 200-220 0:35-0:50

Poultry pieces (per 200-250 g) 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 (up to 1,000g) 1

220-230

0:25-0:40

Saddle of venison (1,500-2,000 g) 1 210-220 1:15-1:45

Leg of venison (1,500-2,000 g) 1 200-210 1:30-2:15

1) Pre-heat oven

Low temperature cooking

Oven function: Low temperature cooking

With the low temperature cooking oven function the joint becomes beautifully tender and

remains particularly succulent.

We recommend low temperature cooking for pieces of tender, lean meat and fish.

Low temperature cooking is not suitable for example for pot roasts or fatty pork roasts.

The oven heats up to the pre-set temperature. When this temperature is reached, a signal

sounds. After that, the oven automatically switches to a lower temperature to continue

cooking.

With low temperature cooking always cook without a lid .

1. Sear the meat in a pan over a very high heat.

2. Place meat in a roasting dish or directly on the oven shelf with a tray underneath to

catch the fat.

3. Place in the oven. Select low temperature cooking

. If necessary change the

temperature and cook until done. (See table.).

Usage, Tables and Tips

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Aeg-Electrolux KB9820E-M User Manual Page 32

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