AEG 7658B - Manual (Page 20)

Roasting,
Rotitherm
roasting/
griiiing
and stewing in
the main oven
Cooking
temperatures
and times
20
Cooking method
■ Choose the most suitable cooking method from my various
options:
Conventional top/botton heat
Hot air
Rotitherm roasting/grilling
Where the attached cooking charts highlight shelf positions
and temperatures in bold my oven may give you the better re­
sult when using this cooking method. However you may wish
to experiment and decide for yourself which cooking method
gives the best result.
A note to Rotitherm roasting/grilling 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.
Recommendations
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 dish on a baking sheet to avoid
spillage on to the floor of the oven.
The times and temperatures given in the roasting chart provide a
guide when cooking meat. Some adjustments may be necessary
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 those
which 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 a longer cooking time than one
with the bone left in as bone is a conductor of heat.
A small joint will require longer cooking time per 450 g (1 lb) than
a large one. Allow an extra 30 minutes cooking time for joints up
to and including 1.5 kg (3 lb).
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, place joint 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.