AEG 79669GO-MN Manuel de l'utilisateur - Page 26
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26
COOKING GUIDE (CONTINUED)
Roasting meat
1 . Place the meat in the oven and set the temperature
between 180°C and 200°C . It is recommended to
wrap your meats in an oven roasting bag or foil to
prevent fats and oils from splattering, making it
easier to clean your oven .
2 . Use the grill / oven dish and grill insert .
Place the meat on the insert .
3 . Do not pierce the meat, as this will allow juices
to escape .
4 . When the meat is cooked, take the roast out of the
oven, wrap in aluminium foil and leave to stand
for about 10 minutes . This will help retain the
juices when the meat is carved . The table shows
temperatures and cooking times for different kinds
of meat . These may vary depending on the thickness
or bone content of the meat .
Meat
Beef
Lamb
Veal
Pork
Roasting poultry and fish
1 . Place the poultry or fish in an oven set at a moderate
temperature of 180°C .
2 . Place a layer of foil over the fish for about three
quarters of the cooking time .
The table shows temperatures and cooking times
for different kinds of fish and poultry . These may vary
depending on the thickness or bone content of the meat .
Poultry &
Fish
Chicken
Duck
Turkey
Fish
Oven / grill dish with wire rack insert
Recommended temperature
180°C – 200°C
Rare
Medium
Well done
180°C – 200°C
Medium
Well done
180°C – 200°C
Well done
180°C – 200°C
Well done
Recommended
Minutes per
temperature
kilogram
180°C – 200°C
45 – 50
180°C – 200°C
60 – 70
180°C – 200°C
40 – 45 (<10kg)
35 – 40 (>10kg)
180°C – 200°C
20
Grilling guide
WARNING!
NOTE: Always clean the grill / oven dish after every
use. Excessive fat build up may cause a fire.
Grilling is conducted with the oven door closed
As a method of cooking, grilling can be used to:
• Enhance the flavours of vegetables, fish, poultry
and meat .
• Seal the surface of the food and retain the
natural juices .
This table shows how to grill different types of meat:
Beef
Tenderloin, rump, sirloin . Brush with oil or
melted butter, especially if the meat is
very lean .
Minutes per
Lamb
Loin chops, short loin chops, chump chops,
kilogram
and forequarter chops . Remove skin or cut
at intervals to stop curling . Brush with oil or
35 – 40
melted butter .
45 – 50
Sausages
Prick sausages to stop skin from bursting .
55 – 60
Poultry
Divide into serving pieces . Brush with oil .
40
Fish
Brush with oil or melted butter and lemon
60
juice .
60
Bacon
Remove rind . Grill flat .
Guide to better grilling
60
Steak
15 – 20 minutes
Chops
20 – 30 minutes
Fish
8 – 10 minutes
Bacon
4 – 5 minutes
No definite times can be given for grilling because
this depends on your own tastes and the size of the
food . These times should only be used as a guide and
remember to turn the food over half way through the
cooking process .
For better grilling results, follow these easy instructions:
1 . Preheat grill for at least 5 minutes .
2 . Choose only prime cuts of meat or fish . If the cut is
less than 5mm thick it will dry out . If the cut is more
than 40mm thick, the outside may burn whilst the
inside remains raw .
3 . Do not place aluminium foil under the food as this
prevents fats and oils from draining away, which
could result in a fire .
4 . Baste the food during cooking with butter, olive oil
or marinade . Grilled food is better if marinated
before cooking .
5 . Use tongs to turn food as a fork pierces the surface
and will let juices escape .
Fan Grill
The "Fan Grill" assists the grilling process by circulating
the heat evenly around the food . The recommended
temperature setting is 180°C for all fan grilling functions .
1 . Place the grill dish on the bottom rack .
2 . Place meat / poultry on an oven shelf above the grill dish .
3 . Wipe off any oil or fat which spatters while the oven
is still warm .