AEG DUE731110M User Manual page 20

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2. Put the meat together with the hot
roasting pan into the oven on the
wire shelf.
Food
Roast beef
Fillet of beef
Roast veal
Steak
10.6 Pizza Setting
Top oven
Food
Apple Pie
Plate Tart
Pizza
Quiches / Tarts
10.7 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.
10.8 Roasting tables - Main oven
Beef
Food
Roast beef or fillet:
rare
Roast beef or fillet:
medium
Quantity
1000 - 1500 g
1000 - 1500 g
1000 - 1500 g
200 - 300 g
Temperature (°C)
160 - 180
160 - 180
Follow manufacturer's instructions.
160 - 180
Quantity Temperature
(°C)
per cm of thick-
190 - 200
ness
per cm of thick-
180 - 190
ness
3. Select the function Slow Cooking.
Temperature Time (min)
(°C)
150 120 - 150
150 90 - 110
150 120 - 150
120 20 - 40
Time (min)
160 - 180
25 - 50
25 - 50
• 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.
Time (min)
5 - 6
1)
6 - 8
1)
Shelf posi-
tion
1
1
1
1
Shelf position
1
1
1
1
Shelf position
2
2