Roasting table – Electrolux COMPETENCE B1100-3 User Manual
Page 27
27
Roasting Table
Type of meat
Quantity
Weight
Shelf
position
from
bottom
Tempera-
ture
ºC
Time
Hrs.:Mins.
Beef
Pot roast
1-1.5 kg
1
200-250
2:00-2:30
Roast beef or fillet
1
per cm of thick-
ness
- rare
per cm of thick-
ness
1
230-250*
0:06-0:08
- medium rare
per cm of thick-
ness
1
230-250*
0:08-0:10
- well done
per cm of thick-
ness
1
210-230*
0:10-0:12
Pork
Shoulder, neck
ham joint
1-1.5 kg
1
210-220
1:30-2:00
Chop, smoked loin chop
1-1.5 kg
1
180-190
1:00-1:30
Meat loaf
750 g -1 kg
1
170-180
0:45-1:00
Knuckle of pork
(pre-cooked)
750 g -1 kg
1
210-220
1:30-2:00
Veal
Roast veal
1 kg
1
210-220
1:30-2:00
Knuckle of veal
1.5-2 kg
1
210-225
2:00-2:30
Lamb
Leg of lamb, roast lamb
1-1.5 kg
1
210-220
1:15-2:00
Saddle of lamb
1-1.5 kg
1
210-220
1:00-1:30
Game
Saddle of hare,
haunch of hare
up to 1 kg
3
220-250*
0:25-0:40
Saddle of venison
1.5-2 kg
1
210-220
1:00-1:30
Haunch of venison
1.5-2 kg
1
200-210
1:15-1:50