Meat, Sausage Products, Large Roasting Joints - Convotherm OES User Manual

Using the cooking programs

Meat, sausage products, large roasting joints

Roasting
Typical settings for roasting
Dish
Neck of pork
Roast pork
Loin of pork
Knuckle of pork
Knuckle of veal
Neck of pork
Roast pork
Knuckle of pork
Knuckle of veal
Liver loaf, fresh sausa-
gemeat, 4 kg
Leg of lamb
Roast lamb
Meat loaf
Rolled roast veal
Roast veal
Beef Wellington
Roast beef / fillet of beef,
veal fillet
Baked ham
Braising
Typical settings for braising
Dish
Rolled cabbage
Stuffed peppers
Rolled beef
Braised beef
User manual
°C
130-160 60-90
130-160 70-90
100
1 .
190
2.
160
3.
210
4.
80 to keep
5.
warm
110-120 60-90
130-160 60-70
140-160 70-80
130-145 80-100
140-180 20-25
35-40
110-160 25-30
78
1.
180
2.
°C
120-150
130-145 40-60
70-90
121
Points to note
min °C
65-78
ƒ
78 after steaming for 10 minutes, score
the rind
ƒ
20 –
5-step recipe
15 –
– 75
10 –
– –
68-72
62
ƒ
80-85 Shape into a brick or firm into
baking tin
80
ƒ
50-55 Brush pastry lightly with egg, sauté
fillet first
48-55
ƒ
– 60 Score rind
ƒ
2-step recipe
– 65
Points to note
min °C
60-0 –
–