AEG B3040-1 manual Table for Roasting

Page 24

Table for Roasting

Type of Meat

Quantity

Conventional O

Rothitherm I

Time

 

Weight

Shelf

Tempera-

Shelf

Tempera-

Hours:

 

Mins.

 

 

Position

ture

Position

ture

 

 

 

 

 

from

ºC

from

ºC

 

 

 

Bottom

 

Bottom

 

 

Beef

 

 

 

 

 

 

Pot roast

1-1.5 kg

1

200-250

-

-

2:00-2:30

 

 

 

 

 

 

 

Roast beef or fil-

 

 

 

 

 

per cm of

let

 

 

 

 

 

thickness

- red inside

per cm of

1

250-2701

1

190-200

0:05-0:06

thickness

 

 

 

 

 

 

- pink inside

per cm of

1

250-2701

1

180-190

0:06-0:08

thickness

 

 

 

 

 

 

 

 

 

 

 

 

 

- cooked through

per cm of

1

210-2501

1

170-180

0:08-0:10

thickness

Pork

 

 

 

 

 

 

Shoulder, neck

1-1.5 kg

1

210-220

1

160-180

1:30-2:00

ham joint

 

 

 

 

 

 

Chop, smoked

1-1.5 kg

1

180-190

1

170-180

1:00-1:30

loin chop

 

 

 

 

 

 

Meat loaf

750 g-1

1

170-180

1

160-170

0:45-1:00

kg

 

 

 

 

 

 

Pork knuckles

750 g-1

1

210-220

1

150-170

1:30-2:00

(pre-cooked)

kg

 

 

 

 

 

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,

1-1.5 kg

1

210-220

1

150-170

1:15-2:00

roast lamb

 

 

 

 

 

 

 

 

 

 

 

 

 

Saddle of lamb

1-1.5 kg

1

210-220

1

160-180

1:00-1:30

 

 

 

 

 

 

 

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Contents Competence B3040-1 Dear Customer Contents What to do if Safety Instructions General SafetyIntended Use To Avoid Damaging Your ApplianceDisposal advice DisposalEco-insulation Disposing of packaging materialAppliance Assembly Control PanelOven Features Oven Accessories Combination shelfUniversal baking tray Oven Functions Defrosting PyroluxeBefore Using for the First Time Initial CleaningUsing the Oven Positioning the Shelf Unit and the Universal Baking TrayInserting shelf unit Inserting the shelf unit and traySwitching the Oven On and Off Uses, Tables and Tips BakingBaking tins General information Baking Table Biscuits Tips for Baking TipTable for Soufflés and Dishes Au Gratin Table for Frozen and Ready-Made FoodsRoasting Ovenware for roastingTo make use of the residual heat Table for Roasting Game 210-220Poultry Fish steamingGrilling Grilling tableMinutes From the bottomDefrosting Defrosting tableDishes for defrosting Defrost Final DishPreserving Preserving timesPreserving jars Fruit and pickled gherkinsCleaning and Care AccessoriesExterior of the Appliance Oven InteriorSide Support Rails Removing the side support railsFitting the side support rails Cleaning with Pyroluxe Replacing the oven light bulb/cleaning the glassOven Light Replace withOven Door Removing the oven doorHanging the oven door Clean the glass panels Oven Door GlassRemoving the glass door panels Biggest panel at the top Re-hang the oven doorWhat to do if Please contact your specialist dealer or customer service Technical Data Oven Interior DimensionsRegulations, Standards, Directives Page Page Page Cleaning IndexService Is it a technical fault?When do you incur costs even during the warranty period?
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