Roasting; Roasting Table - AEG 30006VE User Manual

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Uses, Tables and Tips

Roasting

Oven function: Conventional
Ovenware for roasting
• Any heat resistant ovenware is suitable to use for roasting. (Please read the
manufacturer's instructions.)
• For all lean meats, we recommend roasting these in a roasting tin or dish
with a lid. The meat will be more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in a
roasting tin or dish without a lid.
Tips on using the Roasting Table
The information given in the following table is for guidance only.
• We recommend cooking meat and fish weighing 1kg or more in the oven.
• To prevent meat juices or fat from burning onto the ovenware, we recommend
adding some liquid.
• If required, turn the roast (after 1/2 2/3 of the cooking time).
• Baste large roasts and poultry with their juices several times during roasting.
This will give better roasting results.
• You can switch the oven off about 10 minutes before the end of the roasting
time, in order to utilise the residual heat.

Roasting table

Type of meat
Beef
Pot roast
Roast beef or fillet
rare
medium
well done
Pork
or Rothitherm
Quantity Ovenfunction
Convention
1 1.5 kg
per cm.
Rothitherm
of thickness
per cm.
Rothitherm
of thickness
per cm.
Rothitherm
of thickness
Shelf
position
1
al
1
1
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