AEG 47056VS-MN - Handbuch (Seite 20)

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