AEG COMPETENCE E1100-4 - Manual (Page 29)

29
Roasting
Oven function: Conventional
Roasting dishes
• Any heat-resistant ovenware is suitable to use for roasting (please
read the manufacturer's instructions).
• Large roasting joints can be roasted directly in the roasting tray or
on the oven shelf with the roasting tray placed below it.
• For all lean meats, we recommend roasting these 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.
3
Tips on using the roasting chart
The information given in the following table is for guidance only.
• We recommend cooking meat and fish weighing 1 kg and above in
the oven.
• To prevent escaping meat juices or fat from burning on to the pan,
we recommend placing some liquid in the roasting pan.
• If required, 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 will give better roasting results.
• You can switch the oven off about 10 minutes before the end of the
roasting time, in order to utilise the residual heat.
Roasting table
Type of meat
Amount
Weight
Oven level
Tempera-
ture
ºC
Time
Hr.:Min.
Beef
Pot roast 1-1.5 kg 1 200-250 2:00-2:30
Roast beef or fillet 1
per cm. of
thickness
- rare
per cm. of
thickness
1 230-250
1)
0:06-0:08
- medium
per cm. of
thickness
1 230-250
1)
0:08-0:10
- well done
per cm. of
thickness
1 210-230
1)
0:10-0:12