User manual

Baste meat joints with their own juice
several times during roasting.
11.14 Roasting
Use the first shelf position.
Beef
Food Quantity (kg) Function Temperature
(°C )
Time (min)
Pot roast 1 - 1.5 Conventional
Cooking / Top /
Bottom Heat
230 120 - 150
Roast beef or fillet,
rare
1 cm thick Turbo Grilling
190 - 200
1)
5 - 6
Roast beef or fillet,
medium
1 cm thick Turbo Grilling
180 - 190
1)
6 - 8
Roast beef or fillet,
well done
1 cm thick Turbo Grilling
170 - 180
1)
8 - 10
1)
Preheat the oven.
Pork
Use the function: Turbo Grilling.
Food Quantity (kg) Temperature (°C ) Time (min)
Shoulder / Neck / Ham
joint
1 - 1.5 150 - 170 90 - 120
Chops / Spare rib 1 - 1.5 170 - 190 30 - 60
Meatloaf 0.75 - 1 160 - 170 50 - 60
Pork knuckle, precooked 0.75 - 1 150 - 170 90 - 120
Veal
Use the function: Turbo Grilling.
Food Quantity (kg) Temperature (°C ) Time (min)
Roast veal 1 160 - 180 90 - 120
Veal knuckle 1.5 - 2 160 - 180 120 - 150
Lamb
Use the function: Turbo Grilling.
Food Quantity (kg) Temperature (°C ) Time (min)
Lamb leg / Roast
lamb
1 - 1.5 150 - 170 100 - 120
Lamb saddle 1 - 1.5 160 - 180 40 - 60
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