AEG COMPETENCE 312B Instruction Book page 13

B8G900 1092 UK
— The times and temperatures given in the roasting chart provide
a guide when.cooking meat. Some adjustments may be nec-
essary depending on the type of meat to' be cooked: Cooking.
times have been given- for. meat which is at room tempera-
ture.
—.Prime cuts can be cooked at higher temperatures than those
which réquire & longer cooking time to tenderise the meat. A
thick joint will require longer to соок through than а. thinner
one, E
- A boned rolled joint will require a longer cooking time than. one
with the bone.left in as bone is a conductor of heat.
- A small joint.will require longer cooking time per 450 g (116)
than a large one, Allow an extra 30 minutes-cooking time for
joints up to:and including 1.5 Ко (3 Ib).
- Ifthe joint is cooked in foll the temperature has to be increased
by 10 °C. To'brownthe joint, remove foil for the last 15 minutes
of so of the cooking time.
~ If.coóking from frozen, place joint in a covered container and
extend the calculated cooking time by approximately one third,
To brown and crisp meat remove cover for the last. 30 minutes
of. the cooking. period:
Cooking
temperatures
and times
13