AEG 43036IW-MN User Manual page 26

26 www.aeg.com
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 roasting pan or on
the oven shelf above the deep roast-
ing pan. (If present)
10.7 Hot Air Roasting
Beef
Type of meat
Roast beef
Rump steak
- browning
Rump steak
- roasting
Roast beef
1) Other. Can be browned off after roasting under the grill or with top/bottom heat at
250°C. If you are using a meat probe, remove it before grilling.
Veal
Type of meat
Fillet of beef
Lamb
Type of meat
Leg/shoulder/sad-
dle
Pork
Type of meat
Roast pork
Pork loin
Neck fillets
Ham
Shelf
1)
Shelf
1)
Shelf
Shelf
1)
1)
• Roast lean meats in a roasting tin with
a lid. This well 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.
Temperature °C
2-3
2-3
2-3
1-2
Temperature °C
2-3
Temperature °C
2
Temperature °C
2-3
2-3
2-3
1-2
Time in minutes
per kg meat
125
200 total 10
150
160
Time in minutes
per kg meat
160
Time in minutes
per kg meat
160
Time in minutes
per kg meat
175
175
160
150
80-120
50-60
90-120
60-70
80-100
60-70
60
90-120
60-100