AEG 43036IW-MN User Manual page 30

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Type of meat
Neck fillets
Ham
Poultry
Type of meat
Turkey breast
10.11 Low temperature
cooking
Use the function to prepare lean, tender
pieces of meat and fish.
The oven gets the pre set temperature
and a signal operates. Then, the oven
automatically sets to a lower tempera-
ture to continue cooking.
Always cook without a lid in Low
Temperature Cooking.
1. Sear the meat in a pan in a very high
heat.
10.12 Low Temperature Cooking Table
Type of
meat
Roast beef
(well done)
Roast beef
(well done)
Rib of beef
Shoulder of
beef, bone-
less
Tenderloin
of beef,
whole
Tenderloin
of beef,
sliced
Entrecote
T-bone
Preparation time total (mins)
Weight g Setting
800-1000 150°C
1200-1600 150°C
600-1000 150°C
3,5 cm high 150°C
600-1000 120°C
2,5 cm high 120°C
1,5 cm high 120°C
2 cm high 120°C
Temperature at centre
Shelf
2-3
1-2
Temperature at centre
Shelf
2-3
2. Put the meat in a roasting dish or di-
rectly on the oven shelf. Put the tray
below the shelf to catch the fat.
3. Set oven function Low temperature
cooking, change the temperature, if
necessary, and cook until done (see
table).
You cannot use Low temperature
cooking together with the clock
functions: Duration and End.
Shelf Red (rare)
2
2
3
3
3
3
3
3
of meat
75-80
70-75
of meat
75-80
Pink (me-
dium)
90-110 130-140
120-130 160-170
55-75 95-110
- 70-80
65-75 90-110
20-25 35-45
15-25 30-35
25-30 35-40