AEG 5210 V - Manual (Page 28)

Roasting,
Rotitherm
roasting/
grilling and
stewing In the
main oven
Recommen­
dations
28
Cooking method
■ Choose the most suitable cooking method from the various
options;
Conventional top/botton heat 1^—
Hot air
Rotitherm roasting/grilling
Where the attached cooking charts highiight sheif positions
and temperatures in boid print the oven may give you the bet­
ter resuit when using this cooking method. However you may
wish to experiment and decide for yourself which cooking
method gives the best resuit.
A note to Rotitherm roasting/griliing as this is a relatively new
method of cooking meat and poultry although spit roasting
which Rotitherm is replacing is not so new. Rotitherm is very
much more convenient to use than a spit and once you have
tried it you will be delighted with the results.
Roasting and stewing
Wipe and weigh the meat. If stuffing is used, weigh the stuffed
joint to calculate the cooking time. Place the joint in a suitable
roasting dish, season with salt and pepper and brush lean joints
with melted fat.
When cooking pies, place the dish on a baking sheet to avoid
spillage onto the floor of the oven.