AEG 40006VS User Manual page 19

9.8 Roasting with Conventional Cooking
Beef
Type of meat
Pot roast
Roast beef or
fillet: rare
Roast beef or
fillet: medium
Roast beef or
fillet: well
done
1) Pre-heat the oven
Pork
Type of meat
Shoulder,
neck, ham
joint
Chop, spare
rib
Meat loaf
Porkknuckle
(precooked)
Veal
Type of meat
1)
Roast veal
Knuckle of
veal
1) use a closed roasting dish
Lamb
Type of meat
Leg of lamb,
roast lamb
Saddle of
lamb
Quantity Shelf posi-
1-1.5 kg
per cm. of
thickness
per cm. of
thickness
per cm. of
thickness
Shelf posi-
Quantity
1-1.5 kg
1-1.5 kg
750 g -1 kg
750 g -1 kg
Shelf posi-
Quantity
1 kg
1.5-2 kg
Shelf posi-
Quantity
1- 1.5 kg
1- 1.5 kg
Temperature
tion °C
1 200 - 230
1
230 - 250
1 220 - 230
1 200 - 220
Temperature
tion °C
1 210 - 220
1 180 - 190
1 170 - 190
1 200 - 220
Temperature
tion °C
1 210 - 220
1 200 - 220
Temperature
tion °C
1 210 - 220
1 210 - 220
ENGLISH
19
Time in min.
105 - 150
1)
6 - 8
8 - 10
10 - 12
Time in min.
90 - 120
60 - 90
50 - 60
90 - 120
Time in min.
90 - 120
150 - 180
Time in min.
90 - 120
40 - 60