Roasting; Roasting Table - AEG B57415A User Manual

36 Usage, Tables and Tips

Roasting

Oven function: Conventional
Roasting dishes
• Any heat-resistant ovenware is suitable for roasting. (Please read the manu-
facturer's instructions.)
• Large roasting joints can be cooked directly in the tray or on the shelf with
the tray placed below
• For all lean meat, we recommend roasting these in a roasting tray with a
lid. This makes the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in the
roasting tin without the lid.
Tips on using the roasting chart
The figures in the following table are for guidance only.
• We recommend cooking meat and fish over 1 kg in weight in the oven.
• To prevent escaping meat juices or fat from burning on to the pan, we recom-
mend placing some water in the roasting pan.
• Turn the meat as required (after about 1/2 - 2/3 of cooking time).
• Baste large roasting joints and poultry several times during the cooking time.
This will give better roasting results.
• Switch off the oven approx. 10 minutes prior to the end of the cooking time in
order to use the residual heat.

Roasting table

Type of meat
Beef
Pot roast
Roast beef or fillet
- rare
- medium
- well done
Pork
or Rotitherm
Quantity Ovenfunction
1-1.5 kg Conventional
per cm.
of thickness
per cm.
of thickness
per cm.
of thickness
Shelf
position
1
Rotitherm 1
Rotitherm 1
Rotitherm 1
Tempera-
Time
ture
Hours mins.
°C
200-250 2:00-2:30
per cm. of
thickness
1)
190-200 0:05-0:06
180-190 0:06-0:08
170-180 0:08-0:10