AEG BOGESM Libro de recetas descargar pdf (Pagina 20)

1.19 Drying - True Fan

Cooking

Cover the oven shelves with baking

parchment.

For best results: deactivate the appli-

ance after half the time required. Open

the appliance door and let the appliance

cool down. After that finish the drying

process.

Vegetables

Food to be

dried

Shelf position

Temperature

(°C)

Time

(h)

1 level 2 levels

Beans 3 1 / 4 60 - 70 6 - 8

Peppers 3 1 / 4 60 - 70 5 - 6

Vegetables

for sour

3 1 / 4 60 - 70 5 - 6

Mushrooms 3 1 / 4 50 - 60 6 - 8

Herbs 3 1 / 4 40 - 50 2 - 3

Fruit

Food to be

dried

Shelf position

Temperature

(°C)

Time (h)

1 level 2 levels

Plums 3 1 / 4 60 - 70 8 - 10

Apricots 3 1 / 4 60 - 70 8 - 10

Apple slices 3 1 / 4 60 - 70 6 - 8

Pears 3 1 / 4 60 - 70 6 - 9

1.20 Core temperature sensor table

Beef

Food Food Core Temperature (°C)

Rib steak or fillet steak: rare 45 - 50

Rib steak or fillet steak: medium 60 - 65

Rib steak or fillet steak: well done 70 - 75

Pork

Food Food Core Temperature (°C)

Shoulder of pork, ham joint, neck 80 - 82

Chop (saddle), smoked pork loin 75 - 80

Meat loaf 75 - 80

Veal

Food Food Core Temperature (°C)

Roast veal 75 - 80

Knuckle of veal 85 - 90

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AEG BOGESM Libro de recetas Pagina 20

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