AEG COMPETENCE B8920-1 - Manual (Page 49)

49
Roasting Table
Type of
Meat
Quantity Conventional Rotitherm Time
Weight
Oven
Level
from
Bottom
Tempera-
ture
ºC
Oven
Level
from
Bottom
Tempera-
ture
ºC
Hrs. mins.
Beef
Pot roast 1-1.5 kg 2 200-230 - - 2:00-2:30
Roast beef
or fillet each cm.
thick
- inside
raw each cm.
thick
2 230
1)
2 190-200 0:05-0:06
- inside
rare each cm.
thick
2 230
1
2 180-190 0:06-0:08
- well
done each cm.
thick
2 210-230
1
2 170-180 0:08-0:10
Pork
Shoulder,
Neck,
Ham
1-1.5 kg 2 210-220 2 160-180 1:30-2:00
Cutlet,
Loin
1-1.5 kg 2 180-190 2 170-180 1:00-1:30
Meat loaf
750 g-
1 kg
2 170-180 2 160-170 0:45-1:00
Knuckles
of pork
(pre-
cooked)
750 g-
1 kg
2 210-220 2 150-170 1:30-2:00
Veal
Roast veal 1 kg 2 210-220 2 160-180 1:30-2:00
Knuckles
of veal
1.5-2 kg 2 210-225 2 160-180 2:00-2:30
Lamb
Leg of
lamb,
Roast
lamb
1-1.5 kg 2 210-220 2 150-170 1:15-2:00
Saddle of
lamb
1-1.5 kg 2 210-220 2 160-180 1:00-1:30