Table: Meat, Roasting, Casseroles - AEG COMPETENCE E2190-1 User Information

Table: Meat, roasting, casseroles

Meat
Pork
Shoulder; leg;
rolled;
boned spare rib;
loin of pork
Beef
Inexpensive cuts
Prime cuts
-rare
-medium
-well done
Yorkshire pudding
- small
- large
Lamb
Veal
1) Pre-Heat oven.
2)For rotitherm roasting and joints of 5 lb & over eliminate the additonal time.
The figures printed bold indicate the best oven function and temperature to use in
each case.
Select the lower temperature to start with, then select the higher one only if re-
quired.
34
Fan Cooking
Tempe-
Shelf
rature
position
ºC
2 170-180
2 160-170
170-
2
1)
180
2 170-180
2 170-180
1)
3 200
180-
2
1)
190
2 170-180
2 170-180
Rotitherm
Tempe-
Shelf
2
rature
Position
ºC
2 150-160
- -
3 150-
1)
or 2 160
3
150-160
or 2
2 150-160
3 250
2 220-230
2 150-160
3
150-160
or 2
Time
hrs. : min.
0:30-0:35
per 450 g/1 lb
plus 30-35 mins
0:35-0:40
per 450 g/1 lb
plus 15-20 mins
0:15-0:20
per 450 g/1 lb
plus 15-20 mins
0:20-0:25
per 450 g/1 lb
plus 25-25 mins
0:30-0:35
per 450 g/1 lb
plus 25-30 mins
0:10-0:15
0:30-0:40
0:30-0:35
per 450 g/1 lb
plus 30-35 mins
0:30-0:35
per 450 g/1 lb
plus 30-35 mins