Operation Manual

11.17 Roasting
Use heat-resistant ovenware to roast
(refer to the instructions of the
manufacturer).
You can roast large roasting joints
directly 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 appliance.
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
roasting. This gives better roasting
results.
You can deactivate the appliance
approximately 10 minutes before the
end of the roasting time, and use the
residual heat.
11.18 Roasting tables
Beef
Food Function Quantity Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Pot roast Conventional
Cooking
1 - 1.5 kg 230 120 - 150 1
Roast beef
or fillet:
rare
1)
Turbo Grilling per cm of
thickness
190 - 200 5 - 6 per cm of
thickness
1
Roast beef
or fillet: me-
dium
Turbo Grilling per cm of
thickness
180 - 190 6 - 8 per cm of
thickness
1
Roast beef
or fillet: well
done
Turbo Grilling per cm of
thickness
170 - 180 8 - 10 per cm of
thickness
1
1)
Preheat the oven.
Pork
Food Function Quantity Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Shoulder,
neck, ham
joint
Turbo
Grilling
1 - 1.5 kg 160 - 180 90 - 120 1
Chop, spare
rib
Turbo
Grilling
1 - 1.5 kg 170 - 180 60 - 90 1
Meat loaf Turbo
Grilling
750 g - 1 kg 160 - 170 50 - 60 1
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