Electrolux EOB20000 User Manual page 21

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
Knuckles of pork (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
Amount Oven lev-
Weight
1-1.5 kg
per cm. of
thickness
per cm. of
thickness
per cm. of
thickness
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
uses, tables and tips electrolux 21
Tempera-
ture
el
ºC
1 200-250
1
1 230-250
1 230-250
1 210-230
1 210-220
1 180-190
1 170-180
1 210-220
1 210-220
1 210-225
1 210-220
1 210-220
3 220-250
1 210-220
1 200-210
Time
Hr.:Min.
2:00-2:30
per cm. of
thickness
1)
0:06-0:08
1)
0:08-0:10
1)
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
1)
0:25-0:40
1:00-1:30
1:15-1:50