AEG COMPETENCE E4100-1 User Manual
Page 39
Operating Instructions
39
Game
Saddle of hare,
haunch of hare
up to 1
kg
3
220-250
1
3
160-170
0:25-0:40
Saddle of venison
1.5-2 kg
1
210-220
1
160-180
1:15-1:45
Haunch of venison
1.5-2 kg
1
200-210
1
160-180
1:30-2:15
Poultry
Poultry portions
4-6 pieces
per
200 -
250 g
3
220-250
3
180-200
0:35-0:50
Chicken halves
2-4 pieces
per
400-
500 g
3
220-250
3
180-200
0:35-0:50
Chicken,
poulard
1-1.5 kg
1
220-250
1
170-180
0:45-1:15
Duck
1.5-2 kg
1
210-220
1
160-180
1:00-1:30
Goose
3.5-5 kg
1
200-210
1
150-160
2:30-3:00
Turkey
2.5-
3.5 kg
4-6 kg
1
200-210
180-200
1
150-160
140-150
1:30-2:00
2:30-4:00
Fish (steaming)
Whole fish
1-1.5 kg
2/3
210-220
2/3
160-170
0:45-1:15
1) Pre-heat the oven.
Information printed in bold type indicates the preferred oven function for the dish.
Type of meat
Quantity
Conventional
O
Rotitherm
I
Time
Weight
Shelf po-
sition
from bot-
tom
Tempera-
ture
ºC
Shelf
position
from
bottom
Tempera-
ture
ºC
Hours:Mi
ns.