AEG BPE558070M User Manual page 18

DAILY USE
Dish
P9 Fillet, rare
(slow cooking)
P10 Fillet, medium
(slow cooking)
P11 Fillet, done
(slow cooking)
Veal
P12 Veal roast
(e.g. shoulder)
Pork
P13 Pork roast
neck or
shoulder
P14 Pulled pork
LTC
P15 Loin, fresh
P16 Spare Ribs
Lamb
P17 Lamb leg with
bones
18/44
Weight
0,5 - 1,5 kg;
Use your favourite spices or simply salt
5 - 6 cm
and fresh grounded pepper. Fry the meat
thick pieces
for a few minutes on a hot pan. Insert to
the oven.
0,8 - 1,5 kg;
4 cm thick
Use your favourite spices. Add liquid.
pieces
Roast covered.
1,5 - 2 kg
Turn the meat after half of the cooking
time.
1,5 - 2 kg
Use your favourite spices. Turn the meat
after half of the cooking time to get an
even browning.
1 - 1,5 kg; 5
- 6 cm thick
Use your favourite spices.
pieces
2 - 3 kg; use
3; deep pan
raw, 2 - 3
Add liquid to cover the bottom of a dish.
cm thin
Turn the meat after half of the cooking
spare ribs
time.
1,5 - 2 kg; 7
- 9 cm thick
Add liquid. Turn the meat after half of the
pieces
cooking time.
Shelf level / Accessory
2; baking tray
2; roasting dish on wire shelf
2; roasting dish on wire shelf
2; baking tray
2; roasting dish on wire shelf
2; roasting dish on baking tray
Duration
time
~ 75 min
~ 90 min
~ 120 min
~ 80 min
~ 120 min
~ 215 min
~ 55 min
90 min
~ 130 min