Aeg-Electrolux KB9820E-M User Manual download pdf (Page 32)

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All types of meat that should be browned or have crackling, can be roasted in a roasting

tin or dish without a lid .

Tips on using the Roasting Table

The information given in the following table is for guidance only.

•

We recommend meat and fish weighing 1 kg or more for roasting in the oven

• To prevent escaping meat juices or fat from burning on to the pan, we recommend

placing some liquid in the roasting cookware.

• Turn the meat as required (after 1/2 - 2/3 of the cooking time).

• Use the cooking juices to baste large roasts and poultry several times during the cooking

time. This will give better roasting results.

• Switch the oven off approx. 10 minutes before the end of roasting time to make use of

the residual heat.

Roasting Table

Food to be roasted

Ventitherm ® Fan Operated Cooking

Oven level Temperature °C Time in hours:

min.

Pork

Shoulder, neck, ham joint (1,000-1,500g) 1 170-190 1:30-2:00

Chops, Kasseler (smoked loin of pork)

(1,000-1,500g)

1 180-200 1:00-1:30

Meat loaf (750-1,000 g) 1 180-200 0:45-1:00

Knuckle of pork (pre-cooked)

(750-1,000g)

1 170-190 1:30-2:00

Beef

Pot roast (1,000-1,500 g) 1 180-200 2:00-2:30

Roast beef or fillet, per cm of thickness 1

210-230

0:06-0:09 min.

per cm of

thickness

Veal

Pot roast (1,000-1,500 g) 1 170-190 1:30-2:00

Knuckle of veal (1500-2000 g) 1 170-190 2:00-2:30

Lamb

Leg of lamb (1,000-1,500 g) 1 170-190 1:15-2:00

Saddle of lamb (1,000-1,500 g) 1 180-200 1:00-1:30

Quick roast items cooked on a baking tray

Sausages 'cordon bleu' 1

220-230

0:05-0:08

Sausages 1

220-230

0:12-0:15

Use, Tables and Tips

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Aeg-Electrolux KB9820E-M User Manual Page 32

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