Roasting And Stewing - AEG COMPETENCE 5210 V Instruction Book

Roasting,
Rotitherm
roasting/
grilling and
stewing in the
main oven
Cooking method
■ Choose the most suitable cooking method from the various
options:
Conventional top/botton heat
Hot air
Rotitherm roasting/grilling
X
TTY
A
Where the attached cooking charts highlight shelf positions
and temperatures in bold print the oven may give you the bet1
ter result when using this cooking method. However you may
wish to experiment and decide for yourself which cooking
method gives the best result.
A note to Rotitherm roasting/grilling as this is a relatively new
method of cooking meat and poultry although spit roasting
which Rotitherm is replacing is not so new. Rotitherm is very
much more convenient to use than a spit and once you have
tried it you will be delighted with the results.
Roasting and stewing
Recommen- Wipe and weigh the meat If stuffing is used, weigh the stuffed
dations joint to calculate the cooking time. Place the joint in a suitable
roasting dish, season with salt and pepper and brush lean joints
with melted fat.
When cooking pies, place the dish on a baking sheet to avoid
spillage onto the floor of the oven.
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