Roasting Table - AEG COMPETENCE B1100-3 Operating Instructions Manual

Roasting Table

Type of meat
Beef
Pot roast
Roast beef or fillet
- 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
Game
Saddle of hare,
haunch of hare
Saddle of venison
Haunch of venison
Shelf
Quantity position
Weight from
bottom
1-1.5 kg
per cm of thick-
ness
per cm of thick-
ness
per cm of thick-
ness
1-1.5 kg
1-1.5 kg
750 g -1 kg
750 g -1 kg
1 kg
1.5-2 kg
1-1.5 kg
1-1.5 kg
up to 1 kg
1.5-2 kg
1.5-2 kg
Tempera-
ture
ºC
1 200-250
1
1 230-250*
1 230-250*
1 210-230*
1 210-220
1 180-190
1 170-180
1 210-220
1 210-220
1 210-225
1 210-220
1 210-220
3 220-250*
1 210-220
1 200-210
Time
Hrs.:Mins.
2:00-2:30
per cm of thick-
ness
0:06-0:08
0:08-0:10
0:10-0:12
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
0:25-0:40
1:00-1:30
1:15-1:50
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