AEG COMPETENCE E2190-1, Информация пользователя

Страница: 32 / 60

32
Roasting
For roasting, use the fan cooking
U
or rotitherm
I
oven function.
Roasting Dishes
•
Any heat-resistant dish is suitable for roasting.
• If the dish has plastic handles, ensure that the handles are heatresist-
ant.
•
Large roasts can be roasted directly on the meat tin or on the shelf
with the meat tin underneath (e. g. turkey, goose, 3-4 chicken piec-
es, 3-4 knuckles).
•
When roasting meat choose a dish which is just a little larger than
the joint itself to retain the juices in a small area thus preventing fat
from spitting and soiling the oven.
•
We recommend roasting all lean types of meat in a casserole with a
lid (e. g. veal, pork or beef pot roasts, frozen meat). This way the meat
will remain moist.
•
You can roast all types of meat that should have a crispy exterior
in a casserole without a lid (e. g. pork, meat loaf, lamb, duck,
1-2 knuckles, 1-2 chicken pieces, small poultry, sirloin, fillet, game).
•
Tip: If you use dishes for roasting (particularly for small amounts),
the oven will not get so dirty!
Shelf Positions
•
Please see the following table for the shelf positions to use.