AEG 40095VD-MN - Handbuch (Seite 26)

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)
• 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.
10.7 Hot Air Roasting
Beef
Type of meat Shelf Temperature °C
Time in minutes
per kg meat
Roast beef
1) 2-3 125 80-120
Rump steak
- browning
2-3 200 total 10
Rump steak
- roasting
2-3 150 50-60
Roast beef 1-2 160 90-120
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 Shelf Temperature °C
Time in minutes
per kg meat
Fillet of beef
1) 2-3 160 60-70
Lamb
Type of meat Shelf Temperature °C
Time in minutes
per kg meat
Leg/shoulder/sad-
dle
2 160 80-100
Pork
Type of meat Shelf Temperature °C
Time in minutes
per kg meat
Roast pork
1) 2-3 175 60-70
Pork loin
1) 2-3 175 60
Neck fillets 2-3 160 90-120
Ham 1-2 150 60-100
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