Roasting - AEG COMPETENCE E4100-1 User Instructions

The versatile built-in oven

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Operating Instructions

Roasting

Use the rotitherm I or conventional O oven functions for roasting.

Ovenware for roasting

• Any heat-resistant dish is suitable for roasting (refer to the manufac-

turer's instructions!).

• If the dish has plastic handles, check that they are heat-resistant (re-

fer to manufacturer's instructions!).

• Large roasts can be roasted directly on the universal baking tray or

on the shelf with the universal baking tray underneath (e.g. tur-

key, goose, 3-4 chickens, 3-4 knuckles of veal).

• We recommend that all lean pieces of meat should be roasted in a

casserole dish with a lid (e.g. veal, marinated beef, pot roast, frozen

meat.) In this way the meat will retain its juices.

• In order to obtain a tasty outside crust we recommend roasting

pieces of meat in a casserole dish without a lid (e.g. roast pork, lamb

and mutton, meat loaf, duck, 1-2 knuckles of veal, 1-2 chickens, small

fowl, roast beef, fillets, game).

Tip: The oven will be less dirty if you always use a dish for roasting!

Shelf positions

• Please see the following table for the shelf positions to be used.

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