Aeg-Electrolux KB9820E-M User Manual Page 31

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Roasting
Oven function: Ventitherm ® fan operated cooking
Roasting dishes
Any heat-resistant ovenware is suitable for roasting. (Please follow the manufacturer's
instructions).
We recommend roasting any lean meat in a roasting dish with a lid . The meat will be
more succulent.
You can roast any meat that is to be browned or have crackling in a roasting dish
without a lid .
Tips on using the roasting table
The information given in the following table is for guidance only.
We only recommend roasting meat and fish that is more than 1 kg in weight in the
oven .
To prevent meat juices or fat burning onto the pan, we recommend putting some liquid
in the roasting tin.
Turn the meat as required (after 1/2 - 2/3 of the cooking time).
Baste large roasts and poultry with the cooking juices 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
Shelf position Temperature °C Time in hours:
mins.
Pork
Shoulder, neck, ham joint (1,000-1,500g) 1 170-190 1:30-2:00
Chops, 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 sirloin per cm of thickness 1
210-230
1)
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
Usage, Tables and Tips
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