AEG 47056VS Benutzerhandbuch Seite 20

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10.6 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.
10.7 Roasting with Conventional Cooking
Beef
Type of meat
Pot roast
Roast beef or
fillet: rare
Roast beef or
fillet: medium
Roast beef or
fillet: well
done
1) Pre-heat the oven
Pork
Type of meat
Shoulder,
neck, ham
joint
Chop, spare
rib
Meat loaf
Porkknuckle
(precooked)
Veal
Type of meat
Roast veal
Knuckle of
veal
1) use a closed roasting dish
Quantity
1-1.5 kg
per cm. of
thickness
per cm. of
thickness
per cm. of
thickness
Quantity
1-1.5 kg
1-1.5 kg
750 g -1 kg
750 g -1 kg
Quantity
1)
1 kg
1.5-2 kg
• 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.
Shelf posi- Temperature
tion
1 200 - 230
1
230 - 250
1 220 - 230
1 200 - 220
Shelf posi- Temperature
tion
1 210 - 220
1 180 - 190
1 170 - 190
1 200 - 220
Shelf posi- Temperature
tion
1 210 - 220
1 200 - 220
Time in min.
°C
105 - 150
1)
6 - 8
8 - 10
10 - 12
Time in min.
°C
90 - 120
60 - 90
50 - 60
90 - 120
Time in min.
°C
90 - 120
150 - 180