Operation Manual

ManualsBrandsAEG Manualsindustrial & lab equipmentBE5014701M

Meat

Food Quantity (g) Tempera-

ture (°C)

Time

(min)

Shelf posi-

tion

Comments

Roast pork 1000 180 90 - 110 2 On a wire shelf

Veal 1000 180 90 - 110 2 On a wire shelf

Roast beef -

rare

1000 210 45 - 50 2 On a wire shelf

Roast beef -

medium

1000 200 55 - 65 2 On a wire shelf

Roast beef -

well done

1000 190 65 - 75 2 On a wire shelf

Lamb 1000 175 110 - 130 2 Leg

Chicken 1000 200 55 - 65 2 Whole

Turkey 4000 170 180 - 240 2 Whole

Duck 2000 - 2500 170 - 180 120 - 150 2 Whole

Goose 3000 160 - 170 150 - 200 1 Whole

Rabbit - 170 - 180 60 - 90 2 Cut in pieces

Fish

Food Quanti-

ty (g)

Tempera-

ture (°C)

Time (min) Shelf posi-

tion

Comments

Trout 1500 180 25 - 35 2 3 - 4 fish

Tuna 1200 175 35 - 50 2 4 - 6 fillets

Hake - 200 20 - 30 2 -

Steam reheating

Food Temperature

(°C)

Time (min) Shelf posi-

tion

Comments

Casserole / Gra-

tin

1)

140 15 - 25 2 Reheat on a plate

Pasta and sauce

1)

140 10 - 15 2 Reheat on a plate

Side dishes (e.g.

rice, potatoes,

pasta)

1)

140 10 - 15 2 Reheat on a plate

One-plate

dishes

1)

140 10 - 15 2 Reheat on a plate

Meat

1)

140 10 - 15 2 Reheat on a plate

ENGLISH 27