AEG BY9314001M - Manual (Page 34)

11.14 Roasting
• Use heat-resistant ovenware to roast
(refer to the instructions of the manu-
facturer).
• You can roast large roasting joints di-
rectly 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 oven.
• 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 roast-
ing. This gives better roasting results.
• You can deactivate the appliance ap-
proximately 10 minutes before the
end of the roasting time, and use the
residual heat.
11.15 Roasting with Turbo Grilling
Beef
Type of meat Quantity
Oven
function
Shelf posi-
tion
Tempera-
ture °C
Time
(min.)
Pot roast 1 - 1.5 kg
Conven-
tional
Cooking
1 230 120 - 150
Roast beef or
fillet: rare per cm of
thickness
Turbo
Grilling
1
190 - 200
1)
5 - 6
Roast beef or
fillet: medium per cm of
thickness
Turbo
Grilling
1
180 - 190
1)
6 - 8
Roast beef or
fillet: well
done
per cm of
thickness
Turbo
Grilling
1
170 - 180
1)
8 - 10
1) Preheat the oven.
Pork
Type of meat Quantity
Oven
function
Shelf posi-
tion
Tempera-
ture °C
Time
(min.)
Shoulder /
Neck / Ham
joint
1 - 1.5 kg
Turbo
Grilling
1 160 - 180 90 - 120
Chop / Spare
rib
1 - 1.5 kg
Turbo
Grilling
1 170 - 180 60 - 90
Meatloaf
750 g - 1
kg
Turbo
Grilling
1 160 - 170 50 - 60
Pork knuckle
(precooked) 750 g - 1
kg
Turbo
Grilling
1 150 - 170 90 - 120
34 www.aeg.com