AEG 47056VS-WN Manuel d'utilisateur télécharger pdf (Page 21)

10.6 Roasting

Roasting dishes

• Use heat-resistant ovenware to roast

(please read the instructions of the

manufacturer).

• Large roasting joints can be roasted

directly in the deep pan (if present) or

on the wire shelf above the deep pan.

• Roast lean meats in a roasting tin with

a lid. This will keep the meat more

succulent.

• All types of meat, that can be

browned or have crackling, can be

roasted in the roasting tin without the

lid.

10.7 Roasting with Conventional Cooking

Beef

Type of meat Quantity Shelf posi-

tion

Temperature

°C

Time in min.

Pot roast 1-1.5 kg 1 200 - 230 105 - 150

Roast beef or

fillet: rare

per cm. of

thickness

230 - 250

6 - 8

Roast beef or

fillet: medium

per cm. of

thickness

1 220 - 230 8 - 10

Roast beef or

fillet: well

done

per cm. of

thickness

1 200 - 220 10 - 12

Pre-heat the oven

Pork

Type of meat Quantity

Shelf posi-

tion

Temperature

°C

Time in min.

Shoulder,

neck, ham

joint

1-1.5 kg 1 210 - 220 90 - 120

Chop, spare

rib

1-1.5 kg 1 180 - 190 60 - 90

Meat loaf 750 g -1 kg 1 170 - 190 50 - 60

Porkknuckle

(precooked)

750 g -1 kg 1 200 - 220 90 - 120

Veal

Type of meat Quantity

Shelf posi-

tion

Temperature

°C

Time in min.

Roast veal

1 kg 1 210 - 220 90 - 120

Knuckle of

veal

1.5-2 kg 1 200 - 220 150 - 180

use a closed roasting dish

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AEG 47056VS-WN Manuel d'utilisateur Page 21

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