AEG BOCHGRM Książka Kucharska Pobierz pdf (Strona 6)

1)

Turn chips 2 or 3 times during cooking

ROASTING

Roasting dishes

• Use heat-resistant ovenware to roast

(refer to the instructions of the manu-

facturer).

• You can roast large roasting joints di-

rectly in the deep pan (if present) or on

the wire shelf above the deep pan.

• Roast lean meats in the roasting tin with

the lid. This keeps the meat more suc-

culent.

• All types of meat that can be browned

or have crackling can be roasted in the

roasting tin without the lid.

• We recommend that you cook meat

and fish weighing 1 kg or more.

• To prevent meat juices or fat from burn-

ing onto the ovenware, we recommend

that you add some liquid.

• If necessary, turn the roast (after 1/2 -

2/3 of the cooking time).

• Baste large roasts and poultry with their

juices several times during the roasting.

This gives better roasting results.

ROASTING TABLES

Heating function: True Fan Cooking

Pork

Food Weight

(g)

Shelf po-

sition

Temperature

(°C)

Time

(min)

Shoulder, neck, ham

joint

1000 - 1500 1 170 - 190 90 - 120

Chops, smoked loin of

pork

1000 - 1500 1 180 - 200 60 - 90

Meat loaf 750 - 1000 1 180 - 200 45 - 60

Knuckle of pork (pre-

cooked)

750 - 1000 1 170 - 190 90 - 120

Beef

Food Weight

(g)

Shelf po-

sition

Temperature

(°C)

Time

(min)

Pot roast 1000 - 1500 1 180 - 200 120 - 150

Roast beef or sirloin per cm of

thickness

1

210 - 230

1)

6 - 9

per cm of

thickness

1)

Pre-heat oven

Veal

Food Weight

(g)

Shelf po-

sition

Temperature

(°C)

Time

(min)

Pot roast 1000 - 1500 1 170 - 190 150 - 120

Knuckle of veal 1500 - 2000 1 170 - 190 120 - 150

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