Roasting Table - Electrolux EOB53000 User Manual

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
Quantity Ovenfunction
Convention-
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
uses, tables and tips electrolux 31
Shelf
position
1
al
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Convection
1
grilling
Tem-
Time
pera-
Hours
ture
mins.
°C
200-250 2:00-2:30
per cm. of
thickness
190-
0:05-0:06
1)
200
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