Roasting Table - AEG Electrolux B41015-5 User Manual

Roasting table

Type of meat
Beef
Pot roast
Roast beef or fillet
- rare
- medium
- well done
Pork
Shoulder, neck, ham
joint
Chop, spare rib
Meat loaf
Porkknuckle (pre-
cooked)
Veal
Roast veal
Knuckle of veal
Lamb
Leg of lamb, roast
lamb
Saddle of lamb
Game
Saddle of hare, leg of
hare
Saddle of venison
Haunch of venison
Poultry
Poultry portions
Half chicken
Chicken, poulard
Quantity Ovenfunction
1-1.5 kg Conventional
per cm.
of thickness
per cm.
of thickness
per cm.
of thickness
1-1.5 kg
1-1.5 kg
750 g-1 kg
750 g-1 kg
1 kg
1.5-2 kg
1-1.5 kg
1-1.5 kg
up to 1 kg Conventional
1.5-2 kg Conventional
1.5-2 kg Conventional
200-250g
each
400-500g
each
1-1.5 kg
Uses, Tables and Tips
Shelf
position
1
Rotitherm 1
Rotitherm 1
Rotitherm 1
Rotitherm 1
Rotitherm 1
Rotitherm 1
Rotitherm 1
Rotitherm 1
Rotitherm 1
Rotitherm 1
Rotitherm 1
3
1
1
Rotitherm 1
Rotitherm 1
Rotitherm 1
23
Tempera-
Time
ture
Hours mins.
°C
200-250 2:00-2:30
per cm. of
thickness
1)
190-200 0:05-0:06
180-190 0:06-0:08
170-180 0:08-0:10
160-180 1:30-2:00
170-180 1:00-1:30
160-170 0:45-1:00
150-170 1:30-2:00
160-180 1:30-2:00
160-180 2:00-2:30
150-170 1:15-2:00
160-180 1:00-1:30
1)
220-250 0:25-0:40
210-220 1:15-1:45
200-210 1:30-2:15
200-220 0:35-0:50
190-210 0:35-0:50
190-210 0:45-1:15