AEG B 4100 operating instructions To make use of the residual heat

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 for guidance only.

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

•If you wish to roast meat and cook other dishes at the same time, use the fan cooking U 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 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		Conventional O		Rotitherm I		Time
		Shelf		Shelf		Shelf	Temperatur
		posi-	Tempera- posi- Tempera-			Posi-
		tion	ture	tion	ture	tion	e2	hrs. : min.
		from	ºC	from	ºC	from	ºC
		Top		Top		Top
	Pork
	Shoulder;							0:30-0:35
	leg; rolled;
				4				per 450 g/1 lb
	boned	4	170-180		190-210	4	150-160
				or 5				plus
	spare rib;
								30-35 mins
	loin of pork
	Beef
								0:35-0:40
	Inexpensive	4	160-170	4	180-200	-	-	per 450 g/1 lb
	cuts							plus
								15-20 mins

30