AEG MCD3881E-M - Manual (Page 10)

• Roast lean meats in the roasting tin with
the lid. This keeps the meat more suc-
culent.
• All types of meat that can be browned
or have crackling can be roasted in the
roasting tin without the lid.
• We recommend that you cook meat
and fish weighing 1 kg and above in the
oven.
• To prevent the meat juices or fat from
burning onto the pan, put some liquid
into the deep pan.
• If necessary, turn the roast (after 1/2 -
2/3 of the cooking time).
• Baste large roasts and poultry with their
juices several times during roasting.
This gives better roasting results.
• You can deactivate the appliance ap-
proximately 10 minutes before the end
of the roasting time, and use the resid-
ual heat.
ROASTING TABLES
Heating function: True Fan Cooking
Pork
Food Weight
(g)
Shelf po-
sition
Temperature
(°C)
Time
(min)
Shoulder, neck, ham
joint 1000 - 1500 1 170 - 190 90 - 120
Chops, smoked loin of
pork 1000 - 1500 1 180 - 200 60 - 90
Meat loaf 750 - 1000 1 180 - 200 45 - 60
Knuckle of pork (pre-
cooked) 750 - 1000 1 170 - 190 90 - 120
Beef
Food Weight
(g)
Shelf po-
sition
Temperature
(°C)
Time
(min)
Pot roast 1000 - 1500 1 180 - 200 120 - 150
Roast beef or sirloin per cm of
thickness
1
210 - 230
1) 6 - 9
per cm of
thickness
1) Pre-heat oven
Veal
Food Weight
(g)
Shelf po-
sition
Temperature
(°C)
Time
(min)
Pot roast 1000 - 1500 1 170 - 190 150 - 120
Knuckle of veal 1500 - 2000 1 170 - 190 120 - 150
Lamb
Food Weight
(g)
Shelf po-
sition
Temperature
(°C)
Time
(min)
Leg of lamb 1000 - 1500 1 170 - 190 75 - 120
Saddle of lamb 1000 - 1500 1 180 - 200 60 - 90
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