AEG COMPETENCE 310 B Instruction Book page 13

BBG1-2 12/89 GB/UK
_ The times and temperatures given in the roasting chart provide a
guide when cooking meat. Some adjustments may be necessary
_ 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 those
which require a longer cooking time to tenderise the meat. A thick
joint will require longer to cook through than a thinner one.
A boned rolled joint will require a longer cooking time than one
with the bone left in as bone is a conductor of heat.
A small joint will require longer cooking time per 450 g (1 Ib) than
a large one. Allow an extra 30 minutes cooking time for joints up
to and including 1.5 kg (3b).
If the joint is cooked in foil the temperature has to be increased by
10 °C. To brown the joint, remove foil for the last 15 minutes or so
of the cooking time.
lf 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.
Cooking
temperatures
and times
13