Table of Contents
Advertisement
24
www.aeg.com
Food
Quiche Lorraine
Swiss Flan
Cheesecake
Apple cake, covered
Vegetable pie
Unleavened bread
Puff pastry flan
Flammekuchen (Piz-
za-like dish from Al-
sace)
Piroggen (Russian
version of calzone)
1) Preheat the oven.
2) Use a deep pan.
10.10 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.
10.11 Roasting tables
Beef
Food
Pot roast
Roast beef or fil-
let: rare
Roast beef or fil-
let: medium
Temperature (°C)
170 - 190
170 - 190
140 - 160
150 - 170
160 - 180
1)
230 - 250
1)
160 - 180
1)
230 - 250
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
Time (min)
45 - 55
45 - 55
60 - 90
50 - 60
50 - 60
10 - 20
45 - 55
12 - 20
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
Shelf position
1
1
1
1
1
2
2
2
2
Shelf posi-
tion
1
1
1
Advertisement
Table of Contents
