Download  Print this page

Advertisement

26 www.aeg.com
Type of baking
Vegetable pie
Unleavened bread
Puff pastry flan
Flammekuchen
Piroggen (Russian
version of calzone)
1) Use deep pan
2) Pre-heat the oven
ROASTING
Roasting dishes
• Use heat-resistant ovenware to roast
(please read the instructions of the
manufacturer).
• Large roasting joints can be roasted di-
rectly in the deep pan (if present) or on
the wire shelf above the deep pan.
ROASTING WITH CONVENTIONAL COOKING
Beef
Type of meat
Pot roast
Roast beef or
fillet: rare
Roast beef or
fillet: medium
Roast beef or
fillet: well
done
1) Pre-heat the oven
Pork
Type of meat
Shoulder,
neck, ham
joint
Chop, spare
rib
Meat loaf
Shelf position
1 - 2
2 - 3
2 - 3
2 - 3
2 - 3
Quantity
Shelf position
1-1.5 kg
per cm. of
thickness
per cm. of
thickness
per cm. of
thickness
Quantity
Shelf position
1-1.5 kg
1-1.5 kg
750 g -1 kg
Temperature °C
160 - 180
2)
230 - 250
2)
160 - 180
2)
230 - 250
2)
180 - 200
• Roast lean meats in a roasting tin with a
lid. This will keep the meat more succu-
lent.
• All types of meat, that can be browned
or have crackling, can be roasted in the
roasting tin without the lid.
Temperature
°C
1
200 - 230
1
230 - 250
1
220 - 230
1
200 - 220
Temperature
°C
1
210 - 220
1
180 - 190
1
170 - 190
Time Min.
50 - 60
10 - 20
45 - 55
12 - 20
15 - 25
Time in min.
105 - 150
1)
6 - 8
8 - 10
10 - 12
Time in min.
90 - 120
60 - 90
50 - 60

Advertisement

Chapters

Comments to this Manuals

Symbols: 0
Latest comments: