Food
Temperature
(°C)
Water in
the cavity
emboss-
ment (ml)
Preheating
time (min)
Time (min)
Shelf
posi-
tion
Meat
110
100
10
15 - 25
2
Roasting
Food
Tempera-
ture (°C)
Water in the
cavity em-
bossment
(ml)
Preheat-
ing time
(min)
Time (min)
Shelf
posi-
tion
Chicken
210
200
-
65 - 75
2
Half chicken
210
200
-
35 - 50
2
Roast pork
180
200
-
65 - 70
2
Roast beef 1 - 1,5
kg
1. Rare
2. Medium
3. Well done
200
200
-
1. 50 - 55
2. 60 - 65
3. 65 - 75
2
Roast turkey
200
200
-
70 - 85
2
10.9
Roasting
Use heat-resistant ovenware.
Roast large roasting joints directly in the
tray or on the wire shelf placed above
the tray.
Put some water in the tray to prevent the
meat juices or fat from burning.
Meat with crackling can be roasted in the
roasting tin without the lid.
Turn the roast after 1/2 - 2/3 of the
cooking time.
To keep meat more succulent:
• roast lean meat in the roasting tin with
the lid or use roasting bag.
• baste large roasts and poultry with
their juices several times during
roasting.
10.10
Thermaflow® - Main Oven
Roasting
Food
Temperature (°C) Time (min)
Beef / Beef boned
170 - 190
20 - 35 minutes per 0.5 kg (1 lb) and 20 - 30 mi-
nutes over
Mutton / Lamb
170 - 190
20 - 35 minutes per 0.5 kg (1 lb) and 25 - 35 mi-
nutes over
Pork / Veal / Ham
170 - 190
30 - 40 minutes per 0.5 kg (1 lb) and 30 - 40 mi-
nutes over
ENGLISH
25
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