AEG DC4013001 User Manual page 17

9.6 Roasting
• Use heat-resistant ovenware to roast
(refer to the instructions of the
manufacturer).
• You can roast large roasting joints
directly in the deep pan (if present) or
on the wire shelf above the deep pan.
• Roast lean meats in the roasting tin
with the lid. This keeps the meat more
succulent.
• All types of meat that can be browned
or have crackling can be roasted in
the roasting tin without the lid.
• We recommend that you cook meat
and fish weighing 1 kg and above in
the appliance.
9.7 Roasting tables - Main oven
Beef
Food
Roast beef or fillet:
rare
Roast beef or fillet:
medium
Roast beef or fillet:
well done
1) Preheat the oven.
Pork
Food
Shoulder, neck,
ham
Pork chop
Meat loaf
Knuckle of pork
(precooked)
Veal
Food Quantity (kg)
Roast veal 1
Knuckle of veal 1.5 - 2
Quantity Temperature
(°C)
per cm. of
190 - 200
thickness
per cm. of
180 - 190
thickness
per cm. of
170 - 180
thickness
Quantity Temperature
(°C)
1 - 1.5 kg 160 - 180
1 - 1.5 kg 160 - 180
750 g - 1 kg 160 - 170
750 g - 1 kg 150 - 170
Temperature
(°C)
160 - 180
160 - 180
• To prevent the meat juices or fat from
burning onto the pan, put some liquid
into the deep pan.
• If necessary, turn the roast (after 1/2 -
2/3 of the cooking time).
• Baste large roasts and poultry with
their juices several times during
roasting. This gives better roasting
results.
• You can deactivate the appliance
approximately 10 minutes before the
end of the roasting time, and use the
residual heat.
Time (min)
5 - 6
1)
6 - 8
1)
8 - 10
1)
Time (min)
90 - 120
60 - 90
45 - 60
90 - 120
Time (min)
90 - 120
120 - 150
ENGLISH 17
Shelf position
2
2
2
Shelf position
2
2
2
2
Shelf position
2
2