Roasting Table - Baumatic BT2355SS User Manual

Roasting Table

Type of meat
Beef
Beef loin
Beef loin
Roastbeef, rare
Roastbeef, well
done
Pork
Pork roast with
skin
Flank
Flank
Pork loin
Meat roll
Pork cutlet
Minced meat
roast
Veal
Veal roll
Veal knuckle
Lamb
Lamb prime
ribs
Mutton
bladebone
Venison
Hare ribs
Hare
bladebone
Boar ham
Poultry
Chicken, entire
Hen
Duck
Goose
Turkey
Fish
Fish, entire
Fish souffle
18
Weight Guide level
(in (from
grams) bottom up)
1000 2
1500
2
1000
2
1000
2
1500 2
1500 2
2000 2
1500
2
1500
2
1500
2
1500
2
1500
2
1700
2
1500
2
1500
2
1500
2
1500
2
1500
2
1200 2
1500 2
1700 2
4000 2
5000 2
1000 2
1500 2
Instructions for use, installation and connection
Temp. Roasting
(°C)
time
(in min.)
200 -220 2
2
200-220
2
220-230
2
220-230
180-190
2
190-200
2
180-200
2
2
200-220
2
200-220
2
180-200
2
210-220
2
180-200
2
180-200
2
190-200
2
190-200
2
190-210
2
190-210
2
190-210
200-210
2
200-210
2
180-200
2
160-170
2
150-160
2
200-210 2
180-200
2
Temp. Roastin
(°C)
g time
(in min.)
180-190 100-120
170-180 120-150
180-200 30-40
180-200 40-50
140-160
170-180
120-150
170-180
150-180
160-170
160-170 120-140
160-170 120-140
160-170 100-120
170-180 60-70
170-190 90-120
170-180 120-130
170-180 100-120
170-180 120-130
180-190 100-120
170-180 100-120
170-180 100-120
60-70
180-190
70-90
180-190
120-150
160-170
180-200
150-160
180-240
140-150
170-180 50-60
50-70
150-170