Roasting Table - AEG Electrolux 41016VI User Manual

• Baste large roasts and poultry with their juices several times during roasting.
This will give better roasting results.
• You can switch the oven off about 10 minutes before the end of the roasting
time, in order to utilise the residual heat.

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
Game
Saddle of hare, leg of
hare
Saddle of venison
Quantity Ovenfunction
Convention
1 1.5 kg
per cm.
Rotitherm
of thickness
per cm.
Rotitherm
of thickness
per cm.
Rotitherm
of thickness
1 1.5 kg Rotitherm
1 1.5 kg Rotitherm
750 g 1 kg Rotitherm
750 g 1 kg Rotitherm
1 kg Rotitherm
1.5 2 kg Rotitherm
1 1.5 kg Rotitherm
1 1.5 kg Rotitherm
Convention
up to 1 kg
Convention
1.5 2 kg
Uses, Tables and Tips
Shelf
position
1
al
1
1
1
1
1
1
1
1
1
1
1
3
al
1
al
33
Tempera
Time
ture
Hours mins.
°C
200 250 2:00 2:30
per cm. of
thickness
1)
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
1)
220 250 0:25 0:40
210 220 1:15 1:45