AEG COMPETENCE 5133 V Operating Instructions Manual

Operating Instructions27RoastingFor roasting use the rothitherm I or conventional O oven function.Ovenware for Roasting• Any heat-resistant dish is suitable for roasting.• In the case of dishes with plastic handles, ensure that the handles areheat-resistant.• Large roasts can be roasted directly on the universal sheet or onthe shelf with the universal sheet underneath (e.g. turkey, goose,3-4 chickens, 3-4 knuckles).• We recommend roasting all lean types of meat in a casserole with alid (e.g. veal, pork or beef pot roasts, frozen meat). This way the meatwill remain juicier.• You can roast all types of meat that should have a crispy exterior in acasserole without a lid (e.g. pork, meat loaf, lamb, mutton, duck,1-2 knuckles, 1-2 chickens, small poultry, sirloin, filet, game).• Tip: If you use dishes for roasting (particularly for small amounts), theoven will not get so dirty!Insertion Levels• Please see the following table for the shelf positions to be used.Notes on the Roasting TablesInformation is given in the table on suitable oven functions, tempera-ture settings, cooking times and shelf positions for various types ofmeat. The cooking times are only for guidance.• We recommend roasting meat and fish in the oven from a weight of1 kg.• In general the conventional O function is suitable for very lean meat,fish and game. For all other types of meat (particularly poultry) werecommend the rothitherm I function.• The cooking time required is dependent on the type and quality ofthe meat.• To stop juices that exude from the meat burning onto dishes, we re-commend adding a little liquid in the roasting dish.• Turn the roast after approx. 2/3 of the cooking time.2 Switch off the oven 10-15 minutes before the end of the cooking timeto make use of the residual heat.