Roasting table – Electrolux B8920 User Manual
Page 48
Operating Instructions
48
Roasting Table
Type of Meat
Quantity
Conventional
Â
Rotitherm
¿
Time
Weight
Oven
Level
from
Bottom
Tempe
rature
ºC
Oven
Level
from
Bottom
Tempe
rature
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