AEG Electrolux COMPETENCE B 8139-5-m, User Instructions, Page: 34 / 68

OPERATING INSTRUCTIONS
34
Roasting
For roasting, use the convection with ring , conventional heat or
Rotitherm oven function.
Ovenware for Roasting
•
Any heat-resistant dish is suitable for roasting.
•
If the dish has plastic handles, ensure that the handles are heat-resis-
tant.
•
Large roasts can be roasted
directly on the fat tray or on the shelf
with the fat tray underneath
(e. g. turkey, goose, 3-4 chickens,
3-4 knuckles).
•
We recommend roasting all lean types of meat
in a casserole with a
lid
(e. g. veal, pork or beef pot roasts, frozen meat). This way the meat
will remain juicier.
•
You can roast all types of meat that should have a crispy exterior
in a
casserole without a lid
(e. g. pork, meat loaf, lamb, mutton, duck,
1-2 knuckles, 1-2 chickens, small poultry, sirloin, fillet, game).
Tip:
If you use dishes for roasting (particularly for small amounts), the
oven will not get so dirty!
Shelf Positions
•
Please see the following table for the shelf positions to be used.
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OPERATING INSTRUCTIONS
35
Notes on the Roasting Tables
Information is given in the tables on suitable oven functions, tempera-
ture settings, cooking times and shelf positions for various types of
meat. The cooking times are only for guidance.
•
We recommend roasting meat and fish
in the oven from a weight
of 1kg
.
•
In general the conventional heat function is particularly suitable
for very lean meat, fish and game. For all other types of meat we rec-
ommend the Rotitherm function , for large poultry e.g. turkey, the
convection with ring function
.
•
Turn the roast after approx. 2/3 of the cooking time, except when
using the convection with ring function .
•
The cooking time required is dependent on the type and quality of
the meat.
•
The cooking time is dependent on the type of meat and its size. To
measure the height of the piece of meat, it should be lifted slightly as
it sinks under its own weight.
•
In the case of meat with a layer of fat, it can be necessary to signifi-
cantly extend the cooking time, in some circumstances even double
it.
•
If several small pieces of meat or a small piece of whole poultry are
placed in the oven, the cooking time increases by approx. 10 minutes
per piece (e.g. cooking time for 1 chicken approx. 55 minutes, cook-
ing time for 3 chickens approx. 65 to 75 minutes).
•
If cooking starts after a time delay, then only use the oven with the
convection with ring function .
•
Use the meat probe for roasting. You will always achieve good roast-
ing results with the thermometer. You can find information on cor-
rect use on page 40.