AEG COMPETENCE B8340-1 Operating Instructions Manual page 52

Operating Instructions
Notes on the roasting table
The roasting times are only for guidance and are dependent on the type
and quality of the meat or fish.
• The thicker and heavier a piece of meat, the longer the browning
time and subsequent final roasting time.
• It is necessary to turn whole poultry only.
• Only add vegetables after approx. 2/3 of the browning time.
• Once the browning time is at an end, do not open the oven door
again!
(Turn poultry before the end of the browning time.) The heat loss will
significantly increase the cooking time.
1. Prepare meat as usual (wash, dry, season, tie into specific shape if re-
quired, etc.).
2. Select the ROTITHERM oven function.
3. Change the suggested temperature to the browning temperature
given in the table.
4. At the end of the browning time, change the temperature to the final
roasting temperature given in the table.
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