Table for roasting – AEG COMPETENCE B3040-1 User Manual
Page 24
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Table for Roasting
Type of Meat
Quantity
Conventional
O
Rothitherm
I
Time
Weight
Shelf
Position
from
Bottom
Tempera-
ture
ºC
Shelf
Position
from
Bottom
Tempera-
ture
ºC
Hours:
Mins.
Beef
Pot roast
1-1.5 kg
1
200-250
-
-
2:00-2:30
Roast beef or fil-
let
per cm of
thickness
- red inside
per cm of
thickness
1
250-270
1
1
190-200
0:05-0:06
- pink inside
per cm of
thickness
1
250-270
1
1
180-190
0:06-0:08
- cooked through
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
Pork knuckles
(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