AEG BP5023001, User Manual

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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 pan (if present) or on the wire
shelf above the deep pan.
• Roast lean meats in a roasting tin with a lid. This will keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in the roasting
tin without the lid.
Roasting with Turbo Grilling
Beef
Type of meat Quantity
Oven func -
tion
Shelf posi -
tion
Temperature
°F
Time min.
Pot roast 1 - 1.5 kg
Conventional
Cooking
1 450 120 - 150
Roast beef or fil-
let: rare
per cm. of
thickness
Turbo Grilling 1
380 - 400
1)
5 - 6
Roast beef or fil-
let: medium
per cm. of
thickness
Turbo Grilling 1
360 - 380
1)
6 - 8
Roast beef or fil-
let: well done
per cm. of
thickness
Turbo Grilling 1
340 - 360
1)
8 - 10
1) Preheat the oven
Pork
Type of meat Quantity
Oven func -
tion
Shelf posi -
tion
Temperature
°F
Time min.
Shoulder, neck,
ham joint
1 - 1.5 kg Turbo Grilling 1 320 - 360 90 - 120
Chop, spare rib 1 - 1.5 kg Turbo Grilling 1 340 - 360 60 - 90
Meat loaf 750 g - 1 kg Turbo Grilling 1 320 - 340 50 - 60
Pork knuckle
(precooked)
750 g - 1 kg Turbo Grilling 1 300 - 340 90 - 120
Veal
Type of meat Quantity Oven func -
tion
Shelf position Temperature
°F
Time min.
Roast veal 1 kg Turbo Grilling 1 320 - 360 90 - 120
Knuckle of
veal
1.5 - 2 kg Turbo Grilling 1 320 - 360 120 - 150
22 Helpful hints and tips