AEG 5210 V - Manual (Page 29)

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The times and temperatures given in the roasting chart provide a
guide only to cooking meat. Some adjustments may be neces­
sary, depending on the type of meat to be cooked. Cooking
times have been given for meat which is at room temperature.
Prime cuts can be cooked at higher temperatures than cheaper
cuts that require a longer cooking time to tenderise the meat. A
thick joint will require longer to cook through than a thinner one, A
boned rolled joint will require longer cooking time than one with
the bone left in, as bone is a conductor of heat.
A small joint will require longer cooking, pro rata than a large one.
Allow an extra 30 minutes for joints up to and including 1.5 kg
(3 ibs).
if the joint is cooked in foil the temperature has to be increased by
10 °C. To brown the joint, remove foil for the last 15 minutes or so
of the cooking time.
If cooking from frozen, placejoint in a covered container and ex­
tend the calculated cooking time by approximately one third. To
brown and crisp meat, remove cover for the last 30 minutes of the
cooking period.
Cooking
temperatures
and times
29