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AEG BSE792320M User Manual - Page 49

Roasting, Roasting tables

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ENGLISH 49 11.22 Roasting • Use heat-resistant ovenware to roast. Refer to the instructions of the ovenware manufacturer. • You can roast large roasting joints directly in the deep pan or on the wire shelf above the deep pan. • Put some liquid in the deep pan to prevent the meat juices or fat from burning on it's surface. • All types of meat that can be browned or have crackling can be roasted in the roasting tin without the lid. • If necessary, turn the roast after 1/2 to 2/3 of the cooking time. • To keep meat more succulent: - roast lean meat in the roasting tin with the lid or use roasting bag. - roast meat and fish in pieces weighting minimum 1 kg. - baste large roasts and poultry with their juices several times during roasting. 11.23 Roasting tables Beef Food Quantity Function Temperature (°C) Time (min) Shelf position Pot roast 1 - 1.5 kg Convention- 230 al Cooking 120 - 150 1 Roast beef or fil- per cm of let: rare thickness Turbo Grilling 190 - 2001) 5 - 6 1 Roast beef or fil- per cm of let: medium thickness Turbo Grilling 180 - 1901) 6 - 8 1 Roast beef or fil- per cm of let: well done thickness Turbo Grilling 170 - 1801) 8 - 10 1 1) Preheat the oven. Pork Food Quantity Function Temperature (°C) Time (min) Shelf position Shoulder / 1 - 1.5 kg Turbo Grill- 150 - 170 90 - 120 1 Neck / Ham ing joint Chop / Spare 1 - 1.5 kg Turbo Grill- 170 - 190 30 - 60 1 rib ing Meatloaf 750 g - 1 kg Turbo Grill- 160 - 170 50 - 60 1 ing Pork knuckle 750 g - 1 kg Turbo Grill- 150 - 170 90 - 120 1 (precooked) ing

Section	Page
CONTENTS	2
1. SAFETY INFORMATION	2
1.1 Children and vulnerable people safety	3
1.2 General Safety	3
2. SAFETY INSTRUCTIONS	4
2.1 Installation	4
2.2 Electrical connection	4
2.3 Use	5
2.4 Steam Cooking	6
2.5 Care and cleaning	6
2.6 Internal light	6
2.7 Disposal	6
2.8 Service	6
3. PRODUCT DESCRIPTION	7
3.1 General overview	7
3.2 Accessories	7
4. CONTROL PANEL	8
4.1 Electronic programmer	8
4.2 Display	9
5. BEFORE FIRST USE	10
5.1 Initial Cleaning	10
5.2 First Connection	10
5.3 Setting the hardness level for the water	10
6. DAILY USE	11
6.1 Navigating the menus	11
6.2 The menus in overview	12
6.3 Submenu for: SousVide Cooking	13
6.4 Submenu for: Cleaning	14
6.5 Heating Functions	14
6.6 Specials	15
6.7 Submenu for: VarioGuide	17
6.8 Submenu for: SousVide VarioGuide	21
6.9 Activating a heating function	21
6.10 Water drawer	22
6.11 Steam cooking	22
6.12 SousVide Cooking	23
Preparing the food	23
Activating a function: SousVide Cooking	23
6.13 Heat-up indicator	23
6.14 Fast Heat Up Indicator	24
6.15 Residual heat	24
7. CLOCK FUNCTIONS	24
7.1 Clock functions table	24
7.2 Setting the clock functions	24
7.3 Heat + Hold	25
7.4 Time Extension	25
8. AUTOMATIC PROGRAMMES	25
8.1 Recipes online	25
8.2 Recipes with Recipe Automatic	25
9. USING THE ACCESSORIES	25
9.1 Food sensor	25
Food categories: meat, poultry and fish	26
Food category: casserole	26
9.2 Inserting the accessories	27
9.3 Telescopic runners - inserting the accessories	28
9.4 Trivet and Grill- / Roasting pan	28
10. ADDITIONAL FUNCTIONS	29
10.1 Favourites	29
Saving a programme	29
Activating the programme	29
10.2 Using the Child Lock	29
10.3 Function Lock	30
10.4 Set + Go	30
10.5 Automatic Switch-off	30
10.6 Brightness of the display	30
10.7 Cooling fan	30
11. HINTS AND TIPS	31
11.1 Inner side of the door	31
11.2 Advice for special heating functions of the oven	31
11.3 SousVide Cooking	31
11.4 SousVide Cooking: Meat	32
11.5 SousVide Cooking: Fish and seafood	33
11.6 SousVide Cooking: Vegetables	34
11.7 SousVide Cooking: Fruits and sweets	35
11.8 Full Steam	35
11.9 Turbo Grilling and Full Steam in succession	39
11.10 Humidity Low	40
11.11 - Humidity High	41
11.12 - Humidity Medium	41
11.13 Steam Regenerating	42
11.14 Yogurt Function	42
11.15 Baking	42
11.16 Tips on baking	43
11.17 Baking on one level:	43
11.18 Bakes and gratins	46
11.19 Moist Fan Baking	47
11.20 Multilevel Baking	47
11.21 Pizza Setting	48
11.22 Roasting	49
11.23 Roasting tables	49
11.24 Grill	51
11.25 Frozen Foods	52
11.26 Slow Cooking	52
11.27 Preserving	53
11.28 Drying	54
11.29 Bread Baking	54
11.30 Food Sensor table	55
11.31 Information for test institutes	57
12. CARE AND CLEANING	57
12.1 Notes on cleaning	57
12.2 Recommended cleaning products	58
12.3 Removing the shelf supports	58
12.4 Steam Cleaning	58
12.5 Cleaning Reminder	59
12.6 Cleaning the water drawer	59
12.7 Steam generation system - Descaling	59
12.8 Descaling reminder	60
12.9 Steam generation system - Rinsing	60
12.10 Removing and installing the door	60
12.11 Replacing the lamp	61
The top lamp	61
The side lamp	62
13. TROUBLESHOOTING	62
13.1 What to do if...	62
13.2 Service data	64
14. ENERGY EFFICIENCY	65
14.1 Product Fiche and information according to EU 65-66/2014	65

Match case Limit results 1 per page

11.22

Roasting

•

Use heat-resistant ovenware to roast.

Refer to the instructions of the

ovenware manufacturer.

•

You can roast large roasting joints

directly in the deep pan or on the wire

shelf above the deep pan.

•

Put some liquid in the deep pan to

prevent the meat juices or fat from

burning on it's surface.

•

All types of meat that can be browned

or have crackling can be roasted in

the roasting tin without the lid.

•

If necessary, turn the roast after 1/2 to

2/3 of the cooking time.

•

To keep meat more succulent:

–

roast lean meat in the roasting tin

with the lid or use roasting bag.

–

roast meat and fish in pieces

weighting minimum 1 kg.

–

baste large roasts and poultry

with their juices several times

during roasting.

11.23

Roasting tables

Beef

Food

Quantity

Function

Tempera-

ture (°C)

Time (min)

Shelf posi-

tion

Pot roast

1 - 1.5 kg

Convention-

al Cooking

230

120 - 150

Roast beef or fil-

let: rare

per cm of

thickness

Turbo Grill-

ing

190 - 200

5 - 6

Roast beef or fil-

let: medium

per cm of

thickness

Turbo Grill-

ing

180 - 190

6 - 8

Roast beef or fil-

let: well done

per cm of

thickness

Turbo Grill-

ing

170 - 180

8 - 10

Preheat the oven.

Pork

Food

Quantity

Function

Tempera-

ture (°C)

Time (min)

Shelf posi-

tion

Shoulder /

Neck / Ham

joint

1 - 1.5 kg

Turbo Grill-

ing

150 - 170

90 - 120

Chop / Spare

rib

1 - 1.5 kg

Turbo Grill-

ing

170 - 190

30 - 60

Meatloaf

750 g - 1 kg

Turbo Grill-

ing

160 - 170

50 - 60

Pork knuckle

(precooked)

750 g - 1 kg

Turbo Grill-

ing

150 - 170

90 - 120

ENGLISH