Roasting Table - AEG COMPETENCE B4300-1 User Instructions

Roasting table

Type of meat Quantity
Weight
Beef
Pot roast 1-1.5 kg
Roast beef or fil-
let
per cm of
- rare
thickness
per cm of
- medium rare
thickness
per cm of
- well done
thickness
Pork
Shoulder, neck
1-1.5 kg
ham joint
Chop, smoked
1-1.5 kg
loin chop
750 g-
Meat loaf
Knuckle of pork 750 g-
(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
position
from bot-
tom
1
1
1
1
1
1
1
1 kg
1
1 kg
1 kg 1
1
1
1
Rotitherm I
Tempera- Shelf
ture position
ºC from
bottom
200-250 -
1
1
250-270
1
1
250-270
1
1
210-250
210-220 1
180-190 1
170-180 1
210-220 1
210-220 1
210-225 1
210-220 1
210-220 1
Operating Instructions
Time
Tempera- Hours:Mi
ture ns.
ºC
- 2:00-2:30
per cm of
thickness
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
160-180 1:30-2:00
160-180 2:00-2:30
150-170 1:15-2:00
160-180 1:00-1:30
35