AEG 47056VS-MN - Handbuch (Seite 22)

10.8 Roasting with Turbo Grilling
Beef
Type of meat Quantity
Shelf posi-
tion
Temperature
°C
Time min.
Roast beef or
fillet: rare per cm. of
thickness
1 190 - 200
1) 5 - 6
Roast beef or
fillet: medium per cm. of
thickness
1 180 - 190 6 - 8
Roast beef or
fillet: well
done
per cm. of
thickness
1 170 - 180 8 - 10
1) Pre-heat the oven
Pork
Type of meat Quantity
Shelf posi-
tion
Temperature
°C
Time min.
Shoulder,
neck, ham
joint
1-1.5 kg 1 160 - 180 90 - 120
Chop, spare
rib
1-1.5 kg 1 170 - 180 60 - 90
Meat loaf 750 g -1 kg 1 160 - 170 50 - 60
Porkknuckle
(precooked)
750 g -1 kg 1 150 - 170 90 - 120
Veal
Type of meat Quantity Shelf posi-
tion
Temperature
°C
Time min.
Roast veal 1 kg 1 160 - 180 90 - 120
Knuckle of
veal 1.5-2 kg 1 160 - 180 120 - 150
Lamb
Type of meat Quantity Shelf posi-
tion
Temperature
°C
Time min.
Leg of lamb,
roast lamb 1-1.5 kg 1 150 - 170 100 - 120
Saddle of
lamb 1-1.5 kg 1 160 - 180 40 - 60
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