Roasting table – AEG COMPETENCE E4100-1 User Manual
Page 38
Operating Instructions
38
Roasting table
Type of meat
Quantity
Conventional
O
Rotitherm
I
Time
Weight
Shelf po-
sition
from bot-
tom
Tempera-
ture
ºC
Shelf
position
from
bottom
Tempera-
ture
ºC
Hours:Mi
ns.
Beef
Pot roast
1-1.5 kg
1
200-250
-
-
2:00-2:30
Roast beef or fil-
let
per cm of
thickness
- rare
per cm of
thickness
1
250-270
1
1
190-200
0:05-0:06
- medium rare
per cm of
thickness
1
250-270
1
1
180-190
0:06-0:08
- well done
per cm of
thickness
1
210-250
1
1
170-180
0:08-0:10
Pork
Shoulder, neck
ham joint
1-1.5 kg
1
210-220
1
160-180
1:30-2:00
Chop, smoked
loin chop
1-1.5 kg
1
180-190
1
170-180
1:00-1:30
Meat loaf
750 g-
1 kg
1
170-180
1
160-170
0:45-1:00
Knuckle of pork
(pre-cooked)
750 g-
1 kg
1
210-220
1
150-170
1:30-2:00
Veal
Roast veal
1 kg
1
210-220
1
160-180
1:30-2:00
Knuckle of veal
1.5-2 kg
1
210-225
1
160-180
2:00-2:30
Lamb
Leg of lamb,
roast lamb
1-1.5 kg
1
210-220
1
150-170
1:15-2:00
Saddle of lamb
1-1.5 kg
1
210-220
1
160-180
1:00-1:30