AGA GC 3 Wartungshandbuch PDF herunterladen (Seite 40)

z The lower oven is fanned or a convection oven, which means the air is circulated to create an even temperature

throughout the oven. In most cases this means that food requires a lower temperature when cooked in this oven,

by approximately 10º (18ºF) - 20ºC (36ºF). Also some baked goods may require a slightly reduced cooking time by

a few minutes.

z The cooking charts are a general guide but times and temperatures may vary according to individual recipes.

z The meat sections should be used as a guide but may vary according to the size, shape of meat on or off the bone.

z Thaw frozen pieces of meat thoroughly before cooking them.

z The times are for open roasting. If covered with foil allow for extra time.

z The turkey/chicken is cooked when the juices run clear when pierced with a skewer. If the juices are still pink

continue to cook checking every 15 minutes until juices run clear or use a meat thermometer.

z Turkey size 16 lbs Max.

z 1kg = 2.2Ib

APPROXIMATE COOKING TIME

FOOD SETTING °F

SHELF

POSITION

Lower Oven (Fanned/Convection)

15 mins per lbs plus 15 mins

Roasting meat

325 2 or 3 Rare

20 mins per lbs plus 20 mins

Beef

325 2 or 3 Medium

30 mins per Ibs plus 30 mins

325 2 or 3 Well Done

25 mins per Ibs plus 20 mins

Lamb 325/250 2 or 3 Well Done

30 mins per Ibs plus 30 mins

Pork 325/350 2 or 3 Well Done

Poultry

20 mins per lbs plus 15 mins

350/375 2 or 3Chicken

20 mins per lbs plus 10 mins

Turkey 300 3 Up to 10lbs

15 mins per Ibs plus 20 mins

Over 10lbs

25 - 40 mins

Yorkshire Pudding

375/400 Any

15 - 25 mins

Individual

Large

375/400 Any

Lower Oven (Fanned) • Lower Oven (Fanned)

1 2 ... 35 36 37 38 39 40 41 42 43 44 45 46 47 48

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