AEG COMPETENCE 520 B Instruction Book page 16

Roasting,
Rotitherm
roasting/
grilling
and stewing in
the main oven
Cooking method
■ Choose the most suitable cooking method from my various
options:
Conventional top/botton heat
m
a
m
Rotitherm roasting/grilling _
Where the attached cooking charts highlight shelf positions
and temperatures in bold my oven may give you the better re¬
sult when using this cooking method. However you may wish
to experiment and decide for yourself which cooking method
gives the best result.
A note to Rotitherm roasting/grilling as this is a relatively n<
method of cooking meat and poultry although spit roasting
which Rotitherm is replacing is not so new. Rotitherm is very
much more convenient to use than a spit and once you have
tried it you will be delighted with the results.
■ Recommendations
Wipe and weigh the meat. If stuffing is used, weigh the stuffed
joint to calculate the cooking time. Place the joint in a suitable
roasting dish, season with salt and pepper and brush lean
joints with melted fat.
When cooking pies, place dish on a baking sheet to avoid
spillage on to the floor of the oven.
Cooking
temperatures
and times
16
The times and temperatures given in the roasting chart pro¬
vide a guide when cooking meat. Some adjustments may be
necessary depending on the type of meat to be cooked.
Cooking times have been given for meat which is at room tem¬
perature.
Prime cuts can be cooked at higher temperatures than those
which require a longer cooking time to tenderise the meat. A
thick joint will require longer to cook through than a thinner
one.
A boned rolled joint will require a longer cooking time than one
with the bone left in as bone is a conductor of heat.
A small joint will require longer cooking time per 450 g (1 lb)
than a large one. Allow an extra 30 minutes cooking time for
joints up to and including 1.5 kg £3 lb).
If the joint is cooked in foil the temperature has to be increased
by 10 °C. To brown the joint, remove foil for the last 15 minutes
or so of the cooking time.
If cooking from frozen, place joint in a covered container and
extend the calculated cooking time by approximately one
third. To brown and crisp meat remove cover for the last 30
minutes of the cooking period.