Table of Contents
Advertisement
16
www.aeg.com
Food
Piroggen (Russian
version of calzone)
1) Preheat the oven.
2) Use a deep pan.
8.9 Roasting
• Use heat-resistant ovenware to roast.
Refer to the instructions of the
ovenware manufacturer.
• You can roast large roasting joints
directly in the deep pan or on the wire
shelf above the deep pan.
• Put some liquid in the deep pan to
prevent the meat juices or fat from
burning on it's surface.
• All types of meat that can be browned
or have crackling can be roasted in
the roasting tin without the lid.
8.10 Roasting tables
Beef
Food
Pot roast
Roast beef or fil-
let: rare
Roast beef or fil-
let: medium
Roast beef or fil-
let: well done
1) Preheat the oven.
Pork
Food
Shoulder /
Neck / Ham
joint
Chop / Spare
rib
Temperature (°C)
1)
180 - 200
Quantity
Function
1 - 1.5 kg
Top / Bot-
tom Heat
per cm of
Turbo Grill-
thickness
ing
per cm of
Turbo Grill-
thickness
ing
per cm of
Turbo Grill-
thickness
ing
Quantity
Function
(kg)
1 - 1.5
Turbo Grill-
ing
1 - 1.5
Turbo Grill-
ing
Time (min)
15 - 25
• If necessary, turn the roast after 1/2 to
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.
– roast meat and fish in pieces
weighting minimum 1 kg.
– baste large roasts and poultry
with their juices several times
during roasting.
Tempera-
Time (min)
ture (°C)
230
120 - 150
5 - 6
1)
190 - 200
6 - 8
1)
180 - 190
8 - 10
1)
170 - 180
Tempera-
Time (min)
ture (°C)
160 - 180
90 - 120
170 - 180
60 - 90
Shelf position
2
Shelf posi-
tion
1
1
1
1
Shelf posi-
tion
1
1
Advertisement
Table of Contents
