AEG CIB6642ABM Instrukcja Użytkownika Pobierz pdf (Strona 29)

Roasting

Food Tempera-

ture (°C)

Water in the

cavity em-

bossment

(ml)

Preheat-

ing time

(min)

Time (min) Shelf

posi-

tion

Chicken 210 200 - 70 - 75 2

Half chicken 210 200 - 35 - 50 2

Roast pork 180 200 - 65 - 70 2

Roast beef 1 - 1,5

1. Rare

2. Medium

3. Well done

200 200 - 1. 50 - 55

2. 60 - 65

3. 65 - 70

Roast turkey 200 200 - 70 - 85 2

10.8 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.

• roast meat and fish in large pieces (1

kg or more).

• baste large roasts and poultry with

their juices several times during

roasting.

10.9 Conventional Roasting

Beef

Food Quantity Temperature

(°C)

Time (min) Shelf po-

sition

Pot roast 1 - 1.5 kg 200 - 230 105 - 150 1

Pork

Food Quantity Temperature

(°C)

Time (min) Shelf po-

sition

Shoulder, neck, ham

joint

1 - 1.5 kg 210 - 220 90 - 120 1

Chop, spare rib 1 - 1.5 kg 180 - 190 60 - 90 1

Meat loaf 750 g - 1 kg 170 - 190 50 - 60 1

ENGLISH 29

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