AEG COMPETENCE B3040-1 User Manual
Page 25
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Game
Whole piece of
hare,
haunch or
jointed 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
Portions of poul-
try
4-6 portions
per
200-
250g
3
220-250
3
180-200
0:35-0:50
Half chicken por-
tions
2-4 portions
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 oven.
Information printed in bold type indicates the preferred oven function for the
dish concerned.
Type of Meat
Quantity
Conventional
O
Rothitherm
I
Time
Weight
Shelf
Position
from
Bottom
Tempera-
ture
ºC
Shelf
Position
from
Bottom
Tempera-
ture
ºC
Hours:
Mins.