AEG COMPETENCE 311704300 - Manual (Page 33)

33
HINTS AND TIPS
·
Prepare foods in the same way as for
conventional grilling. Brush lean meats and fish
lightly with a little oil or butter to keep them moist
during cooking.
·
Most food should be placed on the grill pan grid
in the 'high' position in the grill pan to allow
maximum circulation of air around the food.
·
Accompaniments such as tomatoes and
mushrooms may be placed below the grid when
grilling meats, or in a separate dish on a lower
shelf.
·
Foods will cook more quickly the closer they are
to the grill element and the higher the
temperatures selected. Be prepared to adjust
temperatures and shelf positions during cooking
if necessary.
·
Turn food over during cooking as necessary.
·
Ensure that ready prepared or cooked chilled
dishes e.g. shepherds pie, moussaka, lasagne,
etc., are piping hot throughout before serving.
·
A temperature range of 140°C - 220° is suitable
for most foods. Be prepared to make suitable
adjustments during cooking to suit individual
requirements. If Rotitherm Roasting on more
than one level, it may be necessary to
interchange the food on the shelves during
cooking.
ROTITHERM ROASTING CHART
FOOD SHELF TEMP
(°C)
TIME (mins
In total)
Bacon Rashers 9 200 8-12
Beefburgers 9 190 10-15
Chicken Joints 8 160 35-45
Chops - Lamb/Pork 9 170 20-35
Fish - Whole
Trout/Mackerel
9 170 10-20
Fillets - Plaice/Cod 10 170 10-20
Kebabs 10 170 20-30
Kidneys - Lamb/Pig 9 180 10-15
Liver - Lamb/Pig 9 190 10-15
Sausages 9 190 10-15
Steaks - Medium 10 220 8-10
each side
Steaks - Well Done 10 220 10-15
each side
Heating through 9 170 20
and Browning, e.g. depends on
Au -gratin, Lasagne, size
Shepherd's Pie.
NOTE: Shelf positions are counted from the bottom of the
oven.
Times quoted above are given as a guide and should be
adjusted to sit personal taste.