AEG COMPETENCE 2040B Instruction Book page 10

Roasting and stewing
Cooking
temperatures
and times
Conventional
cooking
m
Wipe and weigh the meat. If stuffing is used, weigh the stuffed
joint to calculate the cooking time. Place the joint in a suitable
roasting dish, season with salt and pepper and brush lean joints
with melted fat.
When cooking pies, place the dish on. a baking sheet to avoid
spillage onto the floor of the oven.
The times and temperatures given in the roasting chart provide a
guide only to cooking meat. Some adjustments may be neces¬
sary, depending on the type of meat to be cooked. Cooking
times have been given for meat which is at room temperature.
Prime cuts can be cooked at higher temperatures than cheaper
cuts that require a longer cooking time to tenderise the meat. A
thick joint will require longer to cook through than a thinner one. A
boned roiled joint will require longer cooking time than one with
the bone left in, as bone is a conductor ot heat.
A small joint will require longer cooking, pro rata than atarge one,
Allow an extra 30 minutes for joints up to and including 1.5 kg
(3 lbs).
It the joint is cooked in foil the temperature has to be increased by
10°C. To brown the joint, remove toil for the last 15 minutes or so
of the cooking time.
If cooking from frozen, place joint in a covered container and ex¬
tend the calculated cooking time by approximately one third. To
brown and crisp meat, remove cover for the last 30 minutes of the
cooking period.
Please use cooking chart for sheif positions and temperatures as
indicated for conventional cooking.
Ovenware
Never use stainless steel in the oven as it reflects the heat. Meat,
poultry and fish should be cooked in ovenproof dishes or, for
large quantities, in the metal meat pan.
Choose a dish that is just a little larger than the joint itself. This will
contain any fat in a smaller area and reduce splashing. If you wish
to roast potatoes in the same dish, allowance should be made
when selecting the size of dish.
Never place cooking containers on the base of the oven, but on
the wire sheif which should be inserted onto the fourth or fifth level
from the top, depending on the size of the food to be
cooked.
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