AEG 318V - Manual (Page 24)

Ovenware
Never use stainless steel ovenware in the oven, since it reflects
the heat. Meat, poultry, and fish should be cooked in ovenproof
dishes or in the meat pan for large quantities.
Choose a dish which is just a littie 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 around the joint rather
than in a separate one you need to make allowances for this
when selecting a suitable dish.
Never place cooking containers on the base of the oven, but on
the wire shelf which you should insert on the 4th or 5th level from
the top depending on the size of the food to be cooked.
When using the Rotitherm roasting/grilling method (where fea­
tured) place the joint on the wire shelf 3rd and 4th from the top
(depending on size of roast) and slot the drip-pan into the 5th or
6th from the top to catch the juices. If you want to roast potatoes
in the dripping, allow approximately 1-1Y4 hours cooking time.
Turn the roast over halfway through cooking to ensure an all
round crisp and brown joint.
General Secondary oven
The secondary oven is useful for cooking small quantities of
food, e. g., one small cake or a small roast (max. 2 kg). Do not
overload the secondary oven as too much food may result in ex­
cessive amounts of steam developing.
When using the secondary oven placethe cooking container on a
wire shelf having removed all other oven equipment first.
24