Roasting Table - AEG EDC 6620 Operating Instructions Manual

Roasting table

Type of meat
Beef
Pot roast
Roast beef or fillet
- rare
- medium
- well done
Pork
Shoulder, neck, ham
joint
Chop, spare rib
Meat loaf
Porkknuckle (pre-
cooked)
Veal
Roast veal
Knuckle of veal
Lamb
Leg of lamb, roast
lamb
Saddle of lamb
32
Quantity Ovenfunction
Conven-
1-1.5 kg
tional
per cm. Rothi-
of thickness therm
per cm. Rothi-
of thickness therm
per cm. Rothi-
of thickness therm
Rothi-
1-1.5 kg
therm
Rothi-
1-1.5 kg
therm
Rothi-
750 g-1 kg
therm
Rothi-
750 g-1 kg
therm
Rothi-
1 kg
therm
Rothi-
1.5-2 kg
therm
Rothi-
1-1.5 kg
therm
Rothi-
1-1.5 kg
therm
Temper-
Shelf
ature
position
°C
1 200-250 2:00-2:30
190-
1
1)
200
1 180-190 0:06-0:08
1 170-180 0:08-0:10
1 160-180 1:30-2:00
1 170-180 1:00-1:30
1 160-170 0:45-1:00
1 150-170 1:30-2:00
1 160-180 1:30-2:00
1 160-180 2:00-2:30
1 150-170 1:15-2:00
1 160-180 1:00-1:30
Time
Hours
mins.
per cm. of
thickness
0:05-0:06