Roasting Table - AEG COMPETENCE B8140-1 Operating Instructions Manual

Roasting Table

Type of meat
Beef
Pot roast
Roast beef or fil-
let
- rare
- medium rare
- well done
Pork
Shoulder, neck
ham joint
Chop, smoked
loin chop
Meat loaf
Knuckle of pork
(pre-cooked)
Veal
Roast veal
Knuckle of veal
Lamb
Leg of lamb,
roast lamb
Saddle of lamb
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Quantity CONVENTIONAL
Weight Shelf po-
sition
from bot-
tom
1-1.5 kg 1
per cm of
1
thickness
per cm of
1
thickness
per cm of
1
thickness
1-1.5 kg 1
1-1.5 kg 1
750 g-
1
1 kg
750 g-
1
1 kg
1 kg 1
1.5-2 kg 1
1-1.5 kg 1
1-1.5 kg 1
ROTITHERM
Tempera- Shelf
ture position
ºC from
bottom
200-250 -
1
1
250-270
1
1
250-270
1
1
210-250
210-220 1
180-190 1
170-180 1
210-220 1
210-220 1
210-225 1
210-220 1
210-220 1
Time
Tempera- Hours:
ture Mins.
ºC
- 2:00-2:30
per cm of
thickness
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