AEG EE1000000 user manual Roasting with Conventional Cooking

			Helpful hints and tips
					15
Dish	Oven function	Shelf position	Temperature °C	Time Hours:Mins.
Stuffed vegeta-	True Fan Cooking	1	160-170	0:30-1:00
bles

1) Pre-heat the oven

Roasting

Roasting dishes

•Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).

•Large roasting joints can be roasted directly in the deep pan or on the wire shelf above the deep pan (if present).

•Roast lean meats 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.

Roasting with Conventional Cooking

Beef
Type of meat	Quantity	Oven function	Shelf position	Temperature	Time mins.
				°C
Pot roast	1-1.5 kg	Conventional	1	230	120-150
		Cooking
Roast beef or	per cm. of	Conventional	1	230-2501)	6-8
fillet: rare	thickness	Cooking
Roast beef or	per cm. of	Conventional	1	220-2301)	8-10
fillet: medium	thickness	Cooking
Roast beef or	per cm. of	Conventional	1	200-2201)	10-12
fillet: well
	thickness	Cooking
done

1)Pre-heat the oven

Pork

Type of meat	Quantity	Oven function	Shelf position	Temperature	Time mins.
				°C
Shoulder,	1-1.5 kg	Conventional	1	210-220	90-120
neck, ham
		Cooking
joint
Chop, spare	1-1.5 kg	Conventional	1	180-190	60-90
rib		Cooking
Meat loaf	750 g -1 kg	Conventional	1	170-190	50-60
		Cooking
Porkknuckle	750 g -1 kg	Conventional	1	200-220	90-120
(precooked)		Cooking