AEG 49669GO-MN, Руководство пользователя

Страница: 19 / 38

19
cookING GUIDE (coNtINUED)
roasting Meat
1 . place the meat in the oven and set the temperature
between 180°c and 200°c . It is recommended to
wrap your meats in an oven roasting bag or foil to
prevent fats and oils from splattering, making it
easier to clean your oven .
2 . use the grill / oven dish and grill insert .
place the meat on the insert .
3 . Do not pierce the meat, as this will allow juices
to escape .
4 . when the meat is cooked, take the roast out of the
oven, wrap in aluminium foil and leave to stand
for about 10 minutes . this will help retain the
juices when the meat is carved . the table shows
temperatures and cooking times for different kinds
of meat . these may vary depending on the thickness
or bone content of the meat .
Meat recommended temperature Minutes per
kilogram
Beef 180°c – 200°c rare 35 – 40
Medium 45 – 50
well done 55 – 60
lamb 180°c – 200°c Medium 40
well done 60
veal 180°c – 200°c well done 60
pork
180°c – 200°c well done 60
roasting poultry and fish
1 . place the poultry or fish in an oven set at a moderate
temperature of 180°c .
2 . place a layer of foil over the fish for about three
quarters of the cooking time .
the table shows temperatures and cooking times
for different kinds of fish and poultry . these may vary
depending on the thickness or bone content of the meat .
poultry &
fish recommended
temperature Minutes per
kilogram
chicken 180°c – 200°c 45 – 50
Duck 180°c – 200°c 60 – 70
turkey 180°c – 200°c 40 – 45 (<10kg)
35 – 40 (>10kg)
fish 180°c – 200°c 20
oven / grill dish with wire rack insert
Grilling GUIDE
WARNING!
NOTE: Always clean the grill / oven dish after every
use. Excessive fat build up may cause a fire.
Grilling is conducted with the oven door closed
as a method of cooking, grilling can be used to:
• Enhance the flavours of vegetables, fish, poultry
and meat .
• Seal the surface of the food and retain the
natural juices .
this table shows how to grill different types of meat:
Beef tenderloin, rump, sirloin . Brush with oil or
melted butter, especially if the meat is
very lean .
lamb loin chops, short loin chops, chump chops,
and forequarter chops . remove skin or cut
at intervals to stop curling . Brush with oil or
melted butter .
sausages prick sausages to stop skin from bursting .
poultry Divide into serving pieces . Brush with oil .
fish Brush with oil or melted butter and lemon
juice .
Bacon remove rind . Grill flat .
Guide to better grilling
steak 15 – 20 minutes
chops 20 – 30 minutes
fish 8 – 10 minutes
Bacon 4 – 5 minutes
No definite times can be given for grilling because
this depends on your own tastes and the size of the
food . these times should only be used as a guide and
remember to turn the food over half way through the
cooking process .
for better grilling results, follow these easy instructions:
1 . preheat grill for at least 5 minutes .
2 . choose only prime cuts of meat or fish . If the cut is
less than 5mm thick it will dry out . If the cut is more
than 40mm thick, the outside may burn whilst the
inside remains raw .
3 . Do not place aluminium foil under the food as this
prevents fats and oils from draining away, which
could result in a fire .
4 . Baste the food during cooking with butter, olive oil
or marinade . Grilled food is better if marinated
before cooking .
5 . use tongs to turn food as a fork pierces the surface
and will let juices escape .
fan Grill
the “fan Grill” assists the grilling process by circulating
the heat evenly around the food . the recommended
temperature setting is 180°c for all fan grilling functions .
1 . place the grill dish on the bottom rack .
2 . place meat / poultry on an oven shelf above the grill dish .
3 . wipe off any oil or fat which spatters while the oven
is still warm .