Roasting Table - AEG COMPETENCE 5070 V Operating Instructions Manual

Roasting Table

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