AEG COMPETENCE 524 B Operating Instructions Manual page 18

Ovenware
Never use stainless steel ovenware in my oven, since it reflects
the heat. Meat, poultry, and fish should be cooked in ovenproof
dishes or in my meat pan for large quantities.
Choose a dish which is just a little larger than the joint itself. This
will contain any fat in a smaller area and reduce splashing. If you
wish to roast potatoes in the same dish around the joint rather
than in a separate one you need to make allowances for this
when selecting a suitable dish.
Never place cooking containers on the base of my oven, but on
the wire shelf which you should insert on the 4th or 5th level from
the top depending on the size of the food to be cooked.
When using the Rotitherm roasting/grilling method (where fea¬
tured) place the joint on the wire shelf 3rd and 4th from the top
(depending on size of roast) and slot the drip-pan into the 5th or
6th from the top to catch the juices. If you want to roast potatoes
in the dripping, allow approximately 1-1V4 hours cooking time.
Turn the roast over halfway through cooking to ensure an all
round crisp and brown joint.
18