Roasting Tables - AEG Electrolux COMPETENCE B 8139-5-m User Instructions

OPERATING INSTRUCTIONS

Roasting Tables

Roasting with conventional Heat
The information given in bold shows you the best oven function to use in
each case.
Type of Meat
Beef
Pot Roast
Roast Beef
or Fillet
- red inside
- pink inside
- cooked through
Pork
Shoulder,
Neck,
Joint of Ham
Chop, Kassler
Meat Loaf
Knuckle of Pork
(pre-cooked)
Veal
Roast Veal
Knuckle of Veal
Lamb
Leg of Lamb,
Roast Lamb
Saddle of Lamb
36
Quantity Conventional Heat
Weight Shelf Temp.
Pos. in °C
from
Bottom
1- 1.5 kg 3 190 – 210
per cm
height
1 – 1.5 kg 4 190 – 210
1 – 1.5 kg 4 170 – 180
1 – 1.5 kg 4 190 – 210
190 – 210
1 – 1.5 kg 4
1 – 1.5 kg 4 190 – 210
1 – 1.5 kg 4 190 – 210
1 – 1.5 kg 4 190 – 210
and convection with ring
Convection with
ring
Shelf Temp.
Pos. in °C
from
Bottom
3 180 – 190 2:00 – 2:30
3 180 – 190
3 180 – 190
3 170 – 180
4 160 – 170 1:40 – 2:00
4 160 – 170 1:10 – 1:30
4 160 – 170 1:40 – 2:00
4 150 – 160 1:30 – 2:00
4 160 – 170 2:00 – 2:30
4 150 – 160 1:20 – 2:00
4 160 – 180 1:00 – 1:30
Time
Hr. : Min.
per cm
height
0:05 – 0:06
0:06 – 0:08
0:08 – 0:10