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Food Preheating
time (min)
Heat setting Time (min) Shelf posi-
tion
Accessories
Shepherd’s
Pie
15 6 40 - 50 3 Tray on wire
shelf
Mince Pies 15 4 15 - 25 3 Tins on wire
shelf
Meat Pies 15 1 30 - 40 3 Tray on wire
shelf
Milk pudding 15 2 90 - 120 3 Tray on wire
shelf
Soufflés 15 4 20 - 30 3 Ceramic ra-
mekins on
wire shelf
Beef Casser-
ole
15 2 150 - 180 3 Casserole on
wire shelf
Lamb Casser-
ole
15 3 150 - 180 3 Casserole on
wire shelf
Convenience
Foods
15 Follow the manufacturer's instruction
Baked Pota-
toes
15 5 60 - 90 3 Tray on wire
shelf
Rice pudding 15 3 55 - 70 3 Tray on wire
shelf
Large York-
shire Pud-
dings
15 6 25 - 40 3 Tray on wire
shelf
Individual
Yorkshire
Puddings
15 6 20 - 30 3 Ceramic ra-
mekins on
wire shelf
11.6 Tips on Roasting
Use heat-resistant ovenware.
Roast lean meat covered.
Roast large meat joints directly in the tray
or on the wire shelf placed above the
tray.
Put some water in the tray to prevent
dripping fat from burning.
Turn the roast after 1/2 - 2/3 of the
cooking time.
Baste meat joints with their own juice
several times during roasting.
www.aeg.com22
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