AEG 49669GO-MN User Manual

AEG 49669GO-MN User Manual Manual pdf 19 page image

19cookING GUIDE (coNtINUED)roasting Meat1 place the meat in the oven and set the temperaturebetween 180°c and 200°c It is recommended towrap your meats in an oven roasting bag or foil toprevent fats and oils from splattering, making iteasier to clean your oven2 use the grill / oven dish and grill insertplace the meat on the insert3 Do not pierce the meat, as this will allow juicesto escape4 when the meat is cooked, take the roast out of theoven, wrap in aluminium foil and leave to standfor about 10 minutes this will help retain thejuices when the meat is carved the table showstemperatures and cooking times for different kindsof meat these may vary depending on the thicknessor bone content of the meatMeat recommended temperature Minutes perkilogramBeef 180°c – 200°c rare 35 – 40Medium 45 – 50well done 55 – 60lamb 180°c – 200°c Medium 40well done 60veal 180°c – 200°c well done 60pork 180°c – 200°c well done 60roasting poultry and fish1 place the poultry or fish in an oven set at a moderatetemperature of 180°c2 place a layer of foil over the fish for about threequarters of the cooking timethe table shows temperatures and cooking timesfor different kinds of fish and poultry these may varydepending on the thickness or bone content of the meatpoultry &fishrecommendedtemperatureMinutes perkilogramchicken 180°c – 200°c 45 – 50Duck 180°c – 200°c 60 – 70turkey 180°c – 200°c 40 – 45 (<10kg)35 – 40 (>10kg)fish 180°c – 200°c 20oven / grill dish with wire rack insertGrilling GUIDEWARNING!NOTE: Always clean the grill / oven dish after everyuse. Excessive fat build up may cause a fire.Grilling is conducted with the oven door closedas a method of cooking, grilling can be used to:• Enhance the flavours of vegetables, fish, poultryand meat• Seal the surface of the food and retain thenatural juicesthis table shows how to grill different types of meat:Beef tenderloin, rump, sirloin Brush with oil ormelted butter, especially if the meat isvery leanlamb loin chops, short loin chops, chump chops,and forequarter chops remove skin or cutat intervals to stop curling Brush with oil ormelted buttersausages prick sausages to stop skin from burstingpoultry Divide into serving pieces Brush with oilfish Brush with oil or melted butter and lemonjuiceBacon remove rind Grill flatGuide to better grillingsteak 15 – 20 minuteschops 20 – 30 minutesfish 8 – 10 minutesBacon 4 – 5 minutesNo definite times can be given for grilling becausethis depends on your own tastes and the size of thefood these times should only be used as a guide andremember to turn the food over half way through thecooking processfor better grilling results, follow these easy instructions:1 preheat grill for at least 5 minutes2 choose only prime cuts of meat or fish If the cut isless than 5mm thick it will dry out If the cut is morethan 40mm thick, the outside may burn whilst theinside remains raw3 Do not place aluminium foil under the food as thisprevents fats and oils from draining away, whichcould result in a fire4 Baste the food during cooking with butter, olive oilor marinade Grilled food is better if marinatedbefore cooking5 use tongs to turn food as a fork pierces the surfaceand will let juices escapefan Grillthe “fan Grill” assists the grilling process by circulatingthe heat evenly around the food the recommendedtemperature setting is 180°c for all fan grilling functions1 place the grill dish on the bottom rack2 place meat / poultry on an oven shelf above the grill dish3 wipe off any oil or fat which spatters while the ovenis still warm