AEG Electrolux KB9820E User Manual page 32

32
Use, Tables and Tips
• All types of meat that should 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 meat and fish weighing 1 kg or more for roasting in the oven
• To prevent escaping meat juices or fat from burning on to the pan, we recommend
placing some liquid in the roasting cookware.
• Turn the meat as required (after 1/2 - 2/3 of the cooking time).
• Use the cooking juices to baste large roasts and poultry several times during the cooking
time. This will give better roasting results.
• Switch the oven off approx. 10 minutes before the end of roasting time to make use of
the residual heat.
Roasting Table
Food to be roasted
Pork
Shoulder, neck, ham joint (1,000-1,500g)
Chops, Kasseler (smoked loin of pork)
(1,000-1,500g)
Meat loaf (750-1,000 g)
Knuckle of pork (pre-cooked)
(750-1,000g)
Beef
Pot roast (1,000-1,500 g)
Roast beef or fillet, per cm of thickness
Veal
Pot roast (1,000-1,500 g)
Knuckle of veal (1500-2000 g)
Lamb
Leg of lamb (1,000-1,500 g)
Saddle of lamb (1,000-1,500 g)
Quick roast items cooked on a baking tray
Sausages 'cordon bleu'
Sausages
Schnitzel or chops, crumbed
Ventitherm ® Fan Operated Cooking
Oven level Temperature °C
1 170-190
1 180-200
1 180-200
1 170-190
1 180-200
1
210-230
1 170-190
1 170-190
1 170-190
1 180-200
1
220-230
1
220-230
1
220-230
Time in hours:
min.
1:30-2:00
1:00-1:30
0:45-1:00
1:30-2:00
2:00-2:30
1) 0:06-0:09 min.
per cm of
thickness
1:30-2:00
2:00-2:30
1:15-2:00
1:00-1:30
1) 0:05-0:08
1) 0:12-0:15
0:15-0:20
1)