Roasting table – Electrolux B1100-1 User Manual
Page 27
27
Roasting Table
Type of Meat
Quantity
Weight
Shelf Posi-
tion
from Bot-
tom
Tempera-
ture
§C
Time
Hours:Mins.
Beef
Pot roast
1-1.5 kg
1
200-250
2:00-2:30
Roast beef or fillet
1
per cm thick-
ness
- rare
per cm thick-
ness
1
230-250
1
0:06-0:08
- medium rare
per cm thick-
ness
1
230-250
1
0:08-0:10
- well done
per cm thick-
ness
1
210-230
1
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
Pork knuckles
(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
Whole piece of hare,
haunch or jointed hare
up to 1 kg
3
220-250
1
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
00-210
1:15-1:50