AEG CCS6741ACM User Manual page 22

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Food
Roast pork
Roast beef 1 - 1,5
kg
1. Rare
2. Medium
3. Well done
Roast turkey
10.8 Roasting
Use heat-resistant ovenware.
Roast large roasting joints directly in the
tray or on the wire shelf placed above
the tray.
Put some water in the tray to prevent the
meat juices or fat from burning.
Meat with crackling can be roasted in the
roasting tin without the lid.
10.9 Thermaflow® - Main Oven
Roasting
Food
Beef / Beef boned
Mutton / Lamb
Pork / Veal / Ham
Chicken
Turkey / Goose
Duck
Pheasant
Rabbit
Tempera- Water in the
ture (°C) cavity em-
bossment
(ml)
180 200
200 200
200 200
Temperature (°C) Time (min)
170 - 190 20 - 35 minutes per 0.5 kg (1 lb) and 20 - 30 mi-
nutes over
170 - 190 20 - 35 minutes per 0.5 kg (1 lb) and 25 - 35 mi-
nutes over
170 - 190 30 - 40 minutes per 0.5 kg (1 lb) and 30 - 40 mi-
nutes over
180 - 200 20 - 25 minutes per 0.5 kg (1 lb) and 20 minutes
over
170 - 190 15 - 20 minutes per 0.5 kg (1 lb) up to 3.5 kg (7
lb) then 10 minutes per 0.5 kg (1 lb) over 3.5 kg
(7 lb)
180 - 200 25 - 35 minutes per 0.5 kg (1 lb) and 25 - 30 mi-
nutes over
170 - 190 35 - 40 minutes per 0.5 kg (1 lb) and 35 - 40 mi-
nutes over
170 - 190 20 minutes per 0.5 kg (1 lb) and 20 minutes over
Preheat- Time (min)
ing time
(min)
- 65 - 70
- 1. 50 - 55
2. 60 - 65
3. 65 - 70
- 70 - 85
Turn the roast after 1/2 - 2/3 of the
cooking time.
To keep meat more succulent:
• roast lean meat in the roasting tin with
the lid or use roasting bag.
• baste large roasts and poultry with
their juices several times during
roasting.
Shelf
posi-
tion
2
2
2