Type of Meat

Quantity

Conventional O

Rotitherm I

Time

 

Weight

Shelf

Tempera-

Shelf

Tempera-

Hours:

 

Mins.

 

 

Position

ture

Position

ture

 

 

 

 

 

from

ºC

from

ºC

 

 

 

Bottom

 

Bottom

 

 

Game

 

 

 

 

 

 

 

 

 

 

 

 

 

Whole piece of

 

 

 

 

 

 

hare,

up to 1

3

220-2501

3

160-170

0:25-0:40

haunch or

kg

 

 

 

 

 

jointed hare

 

 

 

 

 

 

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-

per

 

 

 

 

 

try

200-

3

220-250

3

180-200

0:35-0:50

4-6 portions

250g

 

 

 

 

 

Half chicken por-

per

 

 

 

 

 

tions

400-500

3

220-250

3

180-200

0:35-0:50

2-4 portions

g

 

 

 

 

 

Chicken,

1-1.5 kg

1

220-250

1

170-180

0:45-1:15

poulard

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

2.5-3.5

 

200-210

 

150-160

1:30-2:00

Turkey

kg

1

1

180-200

140-150

2:30-4:00

 

4-6 kg

 

 

 

 

 

 

 

 

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.

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AEG E3100-1 manual Game, 210-220, Poultry, Fish steaming

E3100-1 specifications

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