Table of Contents
Advertisement
22
www.aeg.com
Food regeneration
Food
White bread
Bread rolls
Homemade piz-
za
Focaccia
Vegetables
Rice
Pasta
Meat
Roasting
Food
Chicken
Half chicken
Roast pork
Roast beef 1 - 1,5
kg
1. Rare
2. Medium
3. Well done
Roast turkey
10.9 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.
Temperature
Water in
(°C)
the cavity
emboss-
ment (ml)
110
100
110
100
110
100
110
100
110
100
110
100
110
100
110
100
Tempera-
Water in the
ture (°C)
cavity em-
bossment
(ml)
210
200
210
200
180
200
200
200
200
200
Preheating
Time (min)
time (min)
10
15 - 25
10
10 - 20
10
15 - 25
10
15 - 25
10
15 - 25
10
15 - 25
10
15 - 25
10
15 - 25
Preheat-
Time (min)
ing time
(min)
-
65 - 75
-
35 - 50
-
65 - 70
-
1. 50 - 55
2. 60 - 65
3. 65 - 75
-
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
2
2
2
2
2
Shelf
posi-
tion
2
2
2
2
2
Advertisement
Table of Contents
