Roasting Table - Electrolux EON 2620 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
Poultry
Poultry portions
4-6 pieces
Chicken halves
2-4 pieces
Chicken,
poulard
Duck
Goose
Turkey
Fish (steaming)
Trout
Whole fish
* Pre-heat the oven
22
Quantity
Shelf position
Weight
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
per
200-250g
per
400-500 g
1-1.5 kg
1.5-2 kg
3.5-5 kg
2.5-3.5 kg
4-6 kg
200-250g
1-1.5 kg
Temperature
ºC
2 200-250
2
2 230-250*
2 230-250*
2 210-230*
2 210-220
2 180-190
2 170-180
2 210-220
2 210-220
2 210-225
2 210-220
2 210-220
3 220-250*
2 210-220
2 200-210
3 220-250
3 220-250
2 220-250
2 210-220
2 200-210
2 200-210
2 180-200
3 200-210*
2/3 210-220
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
0:35-0:50
0:35-0:50
0:45-1:15
1:00-1:30
2:30-3:00
1:30-2:00
2:30-4:00
0:15-0:20
0:45-1:15