Operating Instructions

Type of Meat

Quantity

Conventional O

Rothitherm I

Time

 

 

Shelf

Tempera-

Shelf

Tempera-

 

 

 

Position

Position

 

 

Weight

ture

ture

Hr.:Min.

 

from the

from the

 

 

ºC

ºC

 

 

 

Top

Top

 

 

 

 

 

 

Game

 

 

 

 

 

 

 

 

 

 

 

 

 

Saddle of Hare,

up to

3.

220-2501

3.

160-170

0:25-0:40

Leg of Hare

1 kg

 

 

 

 

 

Saddle of Venison

1,5-2 kg

4.

210-220

4.

160-170

1:00-1:30

Leg of Venison

1,5-2 kg

4.

200-210

4.

150-160

1:15-1:50

Poultry

 

 

 

 

 

 

Poultry Pieces

per

3.

220-250

3.

180-200

0:35-0:50

4-6 pieces

200-250g

 

 

 

 

 

Chicken Halves

per

3.

220-250

3.

180-200

0:35-0:50

2-4 pieces

400-500 g

 

 

 

 

 

Chicken,

1-1.5 kg

4.

220-250

4.

170-180

0:45-1:15

Poulard

 

 

 

 

 

 

Duck

1,5-2 kg

4.

210-220

4.

160-180

1:00-1:30

Goose

3.5-5 kg

5.

200-210

5.

150-160

2:30-3:00

Turkey

2.5-3.5 kg

5.

200-210

5.

150-160

1:30-2:00

4-6 kg

5.

180-200

5.

140-150

2:30-4:00

 

 

 

 

 

 

 

 

Fish (steaming)

 

 

 

 

 

 

Whole Fish

1-1.5 kg

4.

210-220

4.

160-170

0:45-1:15

 

 

 

 

 

 

 

1)Pre-heat oven.

The information given in bold shows you the best oven function for the respec- tive dish.

30

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AEG B 4130 manual Type of Meat Quantity Conventional O Rothitherm Time Shelf

B 4130 specifications

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