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Operating Instructions
Roasting Table
Type of Meat
Beef
Pot Roast
Sirloin or Fillet
- red inside
- pink inside
- cooked
through
Pork
Schoulder, Neck
Joint of Ham
Chop, Kassler
Meat Loaf
Knuckle of Pork
(pre-cooked)
Veal
Roast Veal
Knuckle of Veal
Lamb
Leg of Lamb,
Roast Lamb
Saddle of Lamb
28
Conventional O
Quantity
Shelf
Position
Weight
from the
Top
1-1.5 kg
4.
per cm
4.
height
per cm
4.
height
per cm
4.
height
1-1.5 kg
4.
1-1.5 kg
4.
4.
750 g-1 kg
4.
750 g-1 kg
1 kg
4.
1,5-2 kg
4.
1-1.5 kg
4.
1-1.5 kg
4.
Rothitherm I
Shelf
Tempera-
Position
ture
from the
ºC
Top
200-250
–
1
4.
250-270
1
4.
250-270
1
4.
210-250
210-220
4.
180-190
4.
170-180
4.
210-220
4.
210-220
4.
210-225
4.
210-220
4.
210-220
4.
Time
Tempera-
ture
Hr.:Min.
ºC
–
2:00-2:30
per cm
height
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
150-170 1:30-2:00
150-170 2:00-2:30
150-170 1:15-2:00
160-180 1:00-1:30
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