AEG 41102IU-MN User Manual page 21

Food
Biscuits
Bread
Cakes: Small & Queen
Cakes: Sponges
Cakes: Madeira
Cakes: Rich Fruit
Cakes: Christmas
Cakes: Apple Pie
- Shortbread
Fish
Fruit Pies, Crumbles
Milk Puddings
Pastry: Choux
Pastry: Shortcrust
Pastry: Flaky
Pastry: Puff
Plate Tarts
Quiches / Flans
Scones
Roasting: Meat, Poultry
10.7 Roasting
• Use heat-resistant ovenware to roast
(refer to the instructions of the
manufacturer).
• You can roast large roasting joints
directly 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
succulent.
• All types of meat that can be browned
or have crackling can be roasted in
the roasting tin without the lid.
Temperature (°C)
180 - 190
190 - 210
150 - 170
160 - 170
140 - 160
130 - 140
130 - 140
160 - 170
130 - 150
160 - 180
170 - 180
140 - 160
180 - 190
180 - 190
180 - 190
Follow manufacturer`s instructions. Re-
duce the temperature for Fan oven by
20 °C.
180 - 190
170 - 180
210 - 230
160 - 180
• To prevent the meat juices or fat from
burning onto the pan, put some liquid
into the deep pan.
• 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
roasting. This gives better roasting
results.
• You can deactivate the appliance
approximately 10 minutes before the
end of the roasting time, and use the
residual heat.
ENGLISH
Time (min) Shelf posi-
tion
10 - 20 1 – 3
30 - 35 2
18 - 25 1 – 3
20 - 25 3
60 - 80 3
120 - 150 3
180 - 270 3
50 - 60 3
45 - 60 1 – 3
30 - 40 3
30 - 50 3
60 - 90 3
30 - 40 3
25 - 35 3
30 - 40 3
3
25 - 45 3
25 - 45 3
8 - 12 1 – 3
Refer to the 2
Roasting table.
21