AEG 5033 V Roasting Dishes, Notes on the Roasting Tables, Shelf Positions

Operating Instructions

Roasting

For roasting, use the rothitherm I or conventional O oven function.

1 Important: Use the fat filter when roasting!

Roasting Dishes

•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 universal sheet or on the shelf with the universal sheet 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, fillet, 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 use.

Notes on the Roasting Tables

Information is given in the table on suitable oven functions, tempera- ture 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 1 kg.

•In general the conventional O function is suitable for very lean meat, fish and game. For all other types of meat (particularly poultry) we recommend the rothitherm I function.

•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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