AEG 40095VD-MN - Handbuch (Seite 30)

Type of meat Shelf
Temperature at centre
of meat
Neck fillets 2-3 75-80
Ham 1-2 70-75
Poultry
Type of meat Shelf
Temperature at centre
of meat
Turkey breast 2-3 75-80
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.
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.
10.12 Low Temperature Cooking Table
Preparation time total (mins)
Type of
meat
Weight g Setting Shelf Red (rare)
Pink (me-
dium)
Roast beef
(well done)
800-1000 150°C 2 90-110 130-140
Roast beef
(well done)
1200-1600 150°C 2 120-130 160-170
Rib of beef 600-1000 150°C 3 55-75 95-110
Shoulder of
beef, bone-
less
3,5 cm high 150°C 3 - 70-80
Tenderloin
of beef,
whole
600-1000 120°C 3 65-75 90-110
Tenderloin
of beef,
sliced
2,5 cm high 120°C 3 20-25 35-45
Entrecote 1,5 cm high 120°C 3 15-25 30-35
T-bone 2 cm high 120°C 3 25-30 35-40
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