AEG 49332I-MN user manual HOT AIR or Conventional Cooking if Available, Grilling

•Roast lean meats in a roasting tin with a lid. This well keep the meat more succulent.

•All types of meat, that can be browned or have crackling, can be

ENGLISH 31

roasted in the roasting tin without the lid.

HOT AIR OR CONVENTIONAL COOKING (IF AVAILABLE)

Roasting

Meat	Temperature [°C]		Cooking Time
Beef/Beef boned	170 - 190		20-35 minutes per 0.5 kb (1
			lb) and 20-30 minutes over
Mutton/Lamb	170 - 190		20-35 minutes per 0.5 kb (1
			lb) and 25-35 minutes over
Pork/Veal/Ham	170 - 190		30-40 minutes per 0.5 kb (1
			lb) and 30-40 minutes over
Chicken	180 - 200		20-25 minutes per 0.5 kb (1
			lb) and 20 minutes over
Turkey/Goose			15-20 minutes per 0.5 kg (1
	170 - 190		lb) up to 3.5 kg (7 lb) then 10
			minutes per 0.5 kg (1 lb) over
			3.5 kg (7 lb)
Duck	180 - 200		25-35 minutes per 0.5 kb (1
			lb) and 25-30 minutes over
Pheasant	170 -190		35-40 minutes per 0.5 kb (1
			lb) and 35-40 minutes over
Rabbit	170 - 190		20 minutes per 0.5 kb (1 lb)
			and 20minutes over
GRILLING		Always pre-heat the empty oven
Always use the grilling function with		with the grill functions for 5 mi-
		nutes.
maximum temperature setting		•	Set the shelf in the shelf level
Always grill with the oven door			as recommended in the grill-
closed			ing table.
		•	Always set the pan to collect
			the fat into the first shelf level.
		•	Grill only flat pieces of meat
			or fish.
	The grilling area is set in centre of the
	shelf