AEG 2003 F Ovenware for Roasting, Notes on the Roasting Tables, Shelf Positions

Operating Instructions

Roasting

Ovenware for Roasting

•Any heat-resistant dish is suitable for roasting.

•In the case of dishes with plastic handles, ensure that the handles are heat-resistant.

•Large roasts can be roasted directly on the fat tray or on the shelf with the fat tray underneath (e.g. turkey, goose, 3-4 chickens, 3-4 knuckles).

•We recommend roasting all lean types of meat in a casserole with a lid (e.g. veal, pork or beef pot roasts, frozen meat). This way the meat will remain juicier.

•You can roast all types of meat that should have a crispy exterior in a casserole without a lid (e.g. pork, meat loaf, lamb, mutton, duck, 1-2 knuckles, 1-2 chickens, small poultry, sirloin, filet, game).

•Tip: If you use dishes for roasting (particularly for small amounts), the oven will not get so dirty!

Shelf Positions

• Please see the following table for the shelf positions to be used.

Notes on the Roasting Tables

Information is given in the table on temperature settings, cooking times and shelf positions for various types of meat. The cooking times are only for guidance.

•We recommend roasting meat and fish in the oven from a weight of 1kg.

•The cooking time required is dependent on the type and quality of the meat.

•To stop juices that exude from the meat burning onto dishes, we recommend adding a little liquid in the roasting dish.

•Turn the roast after approx. 2/3 of the cooking time.

2	Switch off the oven 10-15 minutes before the end of the cooking time
	to make use of the residual heat.

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