Table for Bakes and Gratin
Dish
Oven function
Shelf
level
Temperature
°C
Time Hr : Min
Pasta bake
CONVENTIONAL
1
180-200
0:45-1:00
Lasagne
CONVENTIONAL
1
180-200
0:25-0:40
Vegetables au gratin
1)
ROTITHERM
1
160-170
0:15-0:30
Baguettes topped with
melted cheese
1)
ROTITHERM
1
160-170
0:15-0:30
Sweet bakes
CONVENTIONAL
1
180-200
0:40-0:60
Fish bakes
CONVENTIONAL
1
180-200
0:30-1:00
Stuffed vegetables
ROTITHERM
1
160-170
0:30-1:00
1) preheat the oven
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep roasting pan or on the oven
shelf above the deep roasting pan (selected models only).
• Roast lean meats in a roasting tin with a lid. This well keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in the roast
-
ing tin without the lid.
The data in the table is for guidance only.
Tips on using the roasting table.
• Roast meat and fish that weighs more than 1 kg .
• Put some water in the roasting tray to prevent meat juices or fat from burning to the
pan.
• Turn the meat if it is necessary (after 1/2 - 2/3 of the cooking time).
• For better results, baste large pieces of meat and poultry with the cooking juices sever
-
al times during the cooking time.
• Stop the oven approximately 10 minutes before the end of roasting time to use the
residual heat.
Beef
Type of meat
Quantity
Oven function
Shelf
level
Tempera
-
ture °C
Time
(h:min)
Port roast
1 - 1,5 kg
CONVEN
-
TIONAL
1
200 - 250 2:00 - 2:30
Roast beef or fillet
for each
cm of
thickness
16
Helpful hints and tips
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