• We recommend that you cook meat
and fish weighing 1 kg and above in
the oven.
• To prevent the meat juices or fat from
burning onto the pan, put some liquid
into the deep pan.
• If necessary, turn the roast (after 1 / 2 -
2 / 3 of the cooking time).
• Baste large roasts and poultry with
their juices several times during roast-
ing. This gives better roasting results.
• You can deactivate the appliance ap-
proximately 10 minutes before the
end of the roasting time, and use the
residual heat.
11.9
Roasting with Turbo Grilling
Beef
Type of meat
Quantity
Oven
function
Shelf posi-
tion
Tempera-
ture °C
Time
(min.)
Pot roast
1 - 1.5 kg
Conven-
tional
Cooking
1
230
120 - 150
Roast beef or
fillet: rare
per cm of
thickness
Turbo
Grilling
1
190 - 200
1)
5 - 6
Roast beef or
fillet: medium
per cm of
thickness
Turbo
Grilling
1
180 - 190
1)
6 - 8
Roast beef or
fillet: well
done
per cm of
thickness
Turbo
Grilling
1
170 - 180
1)
8 - 10
1)
Preheat the oven.
Pork
Type of meat
Quantity
Oven
function
Shelf posi-
tion
Tempera-
ture °C
Time
(min.)
Shoulder /
Neck / Ham
joint
1 - 1.5 kg
Turbo
Grilling
1
160 - 180
90 - 120
Chop / Spare
rib
1 - 1.5 kg
Turbo
Grilling
1
170 - 180
60 - 90
Meatloaf
750 g - 1
kg
Turbo
Grilling
1
160 - 170
50 - 60
Pork knuckle
(precooked)
750 g - 1
kg
Turbo
Grilling
1
150 - 170
90 - 120
Veal
Type of
meat
Quantity
Oven func-
tion
Shelf posi-
tion
Tempera-
ture °C
Time (min.)
Roast veal
1 kg
Turbo Grill-
ing
1
160 - 180
90 - 120
Knuckle of
veal
1.5 - 2 kg
Turbo Grill-
ing
1
160 - 180
120 - 150
28 www.aeg.com
Содержание BP7304021
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