Roasting Table - Electrolux B8831-5 User Manual

46 Uses, Tables and Tips

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
Haunch of venison
Poultry
Poultry portions
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
Convention-
1.5-2 kg
200-250g
Rotitherm
each
Shelf
position
1
al
1 190-200
1
1
1
1
1
1
1
1
1
1
3 220-250
al
1
al
1
al
1
Tempera-
Time
ture
Hours mins.
°C
200-250 2:00-2:30
per cm. of
thickness
1)
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)
0:25-0:40
210-220 1:15-1:45
200-210 1:30-2:15
200-220 0:35-0:50