AEG BPK842320M User Manual download pdf (Page 27)

• Put some liquid in the deep pan to

prevent the meat juices or fat from

burning on it's surface.

• All types of meat that can be browned

or have crackling can be roasted in

the roasting tin without the lid.

• If necessary, turn the roast after 1/2 to

2/3 of the cooking time.

• To keep meat more succulent:

– roast lean meat in the roasting tin

with the lid or use roasting bag.

– roast meat and fish in pieces

weighting minimum 1 kg.

– baste large roasts and poultry

with their juices several times

during roasting.

10.11 Roasting tables

Beef

Food Quantity Function Tempera-

ture (°C)

Time (min) Shelf posi-

tion

Pot roast 1 - 1.5 kg Convention-

al Cooking

230 120 - 150 1

Roast beef or fil-

let: rare

per cm of

thickness

Grill + Fan

190 - 200

5 - 6 1

Roast beef or fil-

let: medium

per cm of

thickness

Grill + Fan

180 - 190

6 - 8 1

Roast beef or fil-

let: well done

per cm of

thickness

Grill + Fan

170 - 180

8 - 10 1

Preheat the oven.

Pork

Food Quantity Function Tempera-

ture (°C)

Time (min) Shelf posi-

tion

Shoulder /

Neck / Ham

joint

1 - 1.5 kg Grill + Fan 160 - 180 90 - 120 1

Chop / Spare

rib

1 - 1.5 kg Grill + Fan 170 - 180 60 - 90 1

Meatloaf 750 g - 1 kg Grill + Fan 160 - 170 50 - 60 1

Pork knuckle

(precooked)

750 g - 1 kg Grill + Fan 150 - 170 90 - 120 1

Veal

Food Quantity

(kg)

Function Temperature

(°C)

Time (min) Shelf posi-

tion

Roast veal 1 Grill + Fan 160 - 180 90 - 120 1

Knuckle of

veal

1.5 - 2 Grill + Fan 160 - 180 120 - 150 1

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