AEG MCD3881E-M - Manual (Page 27)

Food Quantity Searing
each side
(min) Temperature
(°C) Shelf po-
sition Time (min)
Loin, in one
piece 1000 - 1500 4 80 - 90 1 120 - 150
Nierstück 1000 - 1500 4 80 - 90 1 120 - 150
Pork
Food Quantity Searing
each side
(min) Temperature
(°C) Shelf po-
sition Time (min)
Filet rosé 1000 - 1500 2 80 - 90 1 90 - 110
Loin, in one
piece 1000 - 1500 4 80 - 90 1 150 - 170
Nierstück 1000 - 1500 4 80 - 90 1 150 - 170
11.13 Roasting
• Use heat-resistant ovenware to roast
(refer to the instructions of the
manufacturer).
• You can roast large roasting joints
directly in the deep pan (if present) or
on the wire shelf above the deep pan.
• Roast lean meats in the roasting tin
with the lid. This keeps 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.
• We recommend that you cook meat
and fish weighing 1 kg and above in
the appliance.
• To prevent the meat juices or fat from
burning onto the pan, put some liquid
into the deep pan.
• If necessary, 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 gives better roasting
results.
• You can deactivate the appliance
approximately 10 minutes before the
end of the roasting time, and use the
residual heat.
11.14 Roasting tables
Use the function: True Fan Cooking.
Pork
Food Quantity (g) Tempera-
ture (°C) Time (min) Shelf posi-
tion
Shoulder, neck, ham joint 1000 - 1500 170 - 190 90 - 120 1
Chops, smoked loin of pork 1000 - 1500 180 - 200 60 - 90 1
Meat loaf 750 - 1000 180 - 200 45 - 60 1
Knuckle of pork (pre-
cooked) 750 - 1000 170 - 190 90 - 120 1
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