Roasting Table - AEG COMPETENCE B8920-1 Installation And Operating Instructions Manual

Roasting Table

Quantity
Type of
Weight
Meat
Beef
Pot roast 1-1.5 kg
Roast beef
or fillet
- inside each cm.
raw thick
- inside each cm.
rare thick
- well each cm.
done thick
Pork
Shoulder,
Neck, 1-1.5 kg
Ham
Cutlet,
1-1.5 kg
Loin
750 g-
Meat loaf
1 kg
Knuckles
of pork 750 g-
(pre- 1 kg
cooked)
Veal
Roast veal 1 kg
Knuckles
1.5-2 kg
of veal
Lamb
Leg of
lamb,
1-1.5 kg
Roast
lamb
Saddle of
1-1.5 kg
lamb
Conventional
Oven
Tempera-
Level
ture
from
ºC
Bottom
2 200-230
1)
2 230
1
2 230
1
2 210-230
2 210-220
2 180-190
2 170-180
2 210-220
2 210-220
2 210-225
2 210-220
2 210-220
Rotitherm
Oven
Tempera-
Level
ture
from
ºC
Bottom
- -
2 190-200
2 180-190
2 170-180
2 160-180
2 170-180
2 160-170
2 150-170
2 160-180
2 160-180
2 150-170
2 160-180
Time
Hrs. mins.
2:00-2:30
each cm.
thick
0:05-0:06
0:06-0:08
0:08-0:10
1:30-2:00
1:00-1:30
0:45-1:00
1:30-2:00
1:30-2:00
2:00-2:30
1:15-2:00
1:00-1:30
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