Roasting Table - Electrolux B3011-5 User Manual

24
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 veni-
son
Haunch of
venison
Quantity Ovenfunction
Conven-
1-1.5 kg
tional
per cm. Rothi-
of thickness therm
per cm. Rothi-
of thickness therm
per cm. Rothi-
of thickness therm
Rothi-
1-1.5 kg
therm
Rothi-
1-1.5 kg
therm
Rothi-
750 g-1 kg
therm
Rothi-
750 g-1 kg
therm
Rothi-
1 kg
therm
Rothi-
1.5-2 kg
therm
Rothi-
1-1.5 kg
therm
Rothi-
1-1.5 kg
therm
Conven-
up to 1 kg
tional
Conven-
1.5-2 kg
tional
Conven-
1.5-2 kg
tional
Tempe-
Shelf
rature
position
°C
1 200-250
1)
1 190-200
1 180-190
1 170-180
1 160-180
1 170-180
1 160-170
1 150-170
1 160-180
1 160-180
1 150-170
1 160-180
1)
3 220-250
1 210-220
1 200-210
Tempe- Time
rature Hours
°F mins.
392-482 2:00-2:30
per cm. of
thickness
1)
374-392 0:05-0:06
356-374 0:06-0:08
338-356 0:08-0:10
320-356 1:30-2:00
338-356 1:00-1:30
320-338 0:45-1:00
302-338 1:30-2:00
320-356 1:30-2:00
320-356 2:00-2:30
302-338 1:15-2:00
320-356 1:00-1:30
1)
428-482 0:25-0:40
410-428 1:15-1:45
392-410 1:30-2:15