AEG B 2100 operating instructions Table Meat, roasting, casseroles, Notes on the Roasting Tables

Operating Instructions

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.

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

•If you are just roasting meat without cooking any other type of food in the oven at the same time we recommend the rotitherm I oven function.

•If you wish to roast meat and cook other dishes at the same time, use the fan cooking U function.

•To stop juices that exude from the meat burning onto dishes, we rec- ommend 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.
	Table: Meat, roasting, casseroles
		Meat	Fan Cooking U		Rotitherm I		Time
			Shelf	Tempera-	Shelf	Tempera-
			position	ture	Position	ture2	hrs. : min.
			from Top	ºC	from Top	ºC
		Pork
		Shoulder; leg;					0:30-0:35
		rolled;
			4	170-180	4	150-160	per 450 g/1 lb
		boned spare rib;
							plus 30-35 mins
		loin of pork
		Beef
							0:35-0:40
		Inexpensive cuts	4	160-170	-	-	per 450 g/1 lb
							plus 15-20 mins
		Prime cuts
				170-1801	3	150-1601	0:15-0:20
		-rare	4				per 450 g/1 lb
					or 4
							plus 15-20 mins

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