Aeg-Electrolux B8871-4-A UK R07 User Manual download pdf (Page 41)

41Usage, Tables and Tips

Meat Probe Table

Vegetables

Stuffed pepper/

aubergines

 Ventitherm ®

Precision

Fan Cooking

1 180190 0:301:00

Au gratin dishes  Rotitherm

Roasting

3 180190 0:150:45

Food to be cooked Meat core temperature

Beef

Rib steak or filet steak, rare

medium

well done

45  50 °C

60  65 °C

75  80 °C

Pork

Shoulder of pork, ham joint, neck 80  82 °C

Chop (saddle), smoked pork loin 75  80 °C

Meat loaf 75  80 °C

Veal

Roast veal 75  80 °C

Knuckle of veal 85  90 °C

Mutton / Lamb

Leg of mutton 80  85 °C

Saddle of mutton 80  85 °C

Roast lamb, leg of lamb 75  80 °C

Game

Saddle of hare 70  75 °C

Leg of hare 70  75 °C

Whole hare 70  75 °C

Saddle of venison 70  75 °C

Haunch of venison 70  75 °C

Poultry, Game,

Fish, Vegetables

Quantity

approx.

Oven function Shelf

position

Tempera

ture °C

Time

Hr. : Min.

1 2 ... 36 37 38 39 40 41 42 43 44 45 46 ... 67 68

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Aeg-Electrolux B8871-4-A UK R07 User Manual Page 41

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