AEG E4100-1 manual Roasting, Ovenware for roasting, Shelf positions

Operating Instructions

Roasting

Use the rotitherm I or conventional O oven functions for roasting.

Ovenware for roasting

•Any heat-resistant dish is suitable for roasting (refer to the manufac- turer's instructions!).

•If the dish has plastic handles, check that they are heat-resistant (re- fer to manufacturer's instructions!).

•Large roasts can be roasted directly on the universal baking tray or on the shelf with the universal baking tray underneath (e.g. tur- key, goose, 3-4 chickens, 3-4 knuckles of veal).

•We recommend that all lean pieces of meat should be roasted in a casserole dish with a lid (e.g. veal, marinated beef, pot roast, frozen meat.) In this way the meat will retain its juices.

•In order to obtain a tasty outside crust we recommend roasting pieces of meat in a casserole dish without a lid (e.g. roast pork, lamb and mutton, meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small fowl, roast beef, fillets, game).

3 Tip: The oven will be less dirty if you always use a dish for roasting!

Shelf positions

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

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