Roasting Table - AEG KM4400001 User Manual

Type of baking
Quiche Lorraine (Sa-
voury flan)
Swiss Flan
Cheesecake
Apple cake, covered
Vegetable pie
Unleavened bread
1)
Puff pastry flan
1)
Flammekuchen
Piroggen (Russian
version of calzone)
1) Preheat the oven.
2) Use the deep pan.

10.6 Roasting table

Roasting dishes
• Large roasting joints can be roasted
directly in the deep pan or on the wire
shelf above the deep pan (if present).
• 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.
• 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
succulent.
Beef
Type of Quantity
meat
Pot roast 1 - 1.5 kg Conventional
Roast beef
or fillet
Shelf position
3
3
2
2
3
1)
3
3
3
3
1)
Oven func-
tion
Cooking
Temperature
(°C)
170 - 190
170 - 190
140 - 160
150 - 170
160 - 180
230
160 - 180
230
180 - 200
• 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 and above in
the oven.
• 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 roast-
ing. This gives better roasting results.
• You can deactivate the appliance ap-
proximately 10 minutes before the
end of the roasting time, and use the
residual heat.
Shelf Temperature
position (°C)
1 230
ENGLISH
21
Time (min)
45 - 55
45 - 55
60 - 90
50 - 60
50 - 60
10 - 20
45 - 55
12 - 20
15 - 25
Time (min)
120 - 150