Roasting Table - AEG COMPETENCE B8920 Operating And Installation Instructions

Operating Instructions

Roasting Table

Type of Meat
Beef
Pot roast
Roast beef or
fillet
- inside raw
- inside rare
- well done
Pork
Shoulder, Neck,
Ham
Cutlet, Loin
Meat loaf
Knuckles of pork
(pre-cooked)
Veal
Roast veal
Knuckles of veal
Lamb
Leg of lamb,
Roast lamb
Saddle of lamb
48
Conventional Â
Quantity
Oven
Level
Weight
from
Bottom
1-1.5 kg 2
each cm.
2
thick
each cm.
2
thick
each cm.
2
thick
1-1.5 kg 2
1-1.5 kg 2
750 g-1
2
kg
750 g-1
2
kg
1 kg 2
1.5-2 kg 2
1-1.5 kg 2
1-1.5 kg 2
Rotitherm ¿
Oven
Tempe
Level
rature
from
ºC
Bottom
200-230 -
1
2
230
1
2
230
1
2
210-230
210-220 2
180-190 2
170-180 2
210-220 2
210-220 2
210-225 2
210-220 2
210-220 2
Time
Tempe
rature Hrs. mins.
ºC
- 2:00-2:30
each cm.
thick
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