Roast large meat joints directly in the tray
or on the wire shelf placed above the
tray.
Put some water in the tray to prevent
dripping fat from burning.
Turn the roast after 1/2 - 2/3 of the
cooking time.
Roast meat and fish in large pieces (1 kg
or more).
Baste meat joints with their own juice
several times during roasting.
10.12
Roasting tables
Use the first shelf position.
Beef
Food
Quantity
Function
Temperature
(°C)
Time (min)
Pot roast
1 - 1.5 kg
Conventional
Cooking / Top /
Bottom Heat
230
120 - 150
Roast beef or fillet,
rare, preheat the
empty oven
per cm of thick-
ness
Turbo Grilling
190 - 200
5 - 6
Roast beef or fillet,
medium, preheat
the empty oven
per cm of thick-
ness
Turbo Grilling
180 - 190
6 - 8
Roast beef or fillet,
well done, preheat
the empty oven
per cm of thick-
ness
Turbo Grilling
170 - 180
8 - 10
Pork
Use the function: Turbo Grilling.
Food
Quantity (kg)
Temperature (°C)
Time (min)
Shoulder / Neck /Ham
joint
1 - 1.5
160 - 180
90 - 120
Chops / Spare rib
1 - 1.5
170 - 180
60 - 90
Meatloaf
0.75 - 1
160 - 170
50 - 60
Pork knuckle, precooked 0.75 - 1
150 - 170
90 - 120
Veal
Use the function: Turbo Grilling.
Food
Quantity (kg)
Temperature (°C)
Time (min)
Roast veal
1
160 - 180
90 - 120
Veal knuckle
1.5 - 2
160 - 180
120 - 150
Lamb
Use the function: Turbo Grilling.
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