Gaggenau EB 210/211 installation instructions Roasting table, Stuffed breast of veal 120-130

Roasting table

Dish	Level	Hot air	Grill and	Top and	Cooking	Core
			hot air	bottom heat	time	temperature
	from below	Temp. °C	Temp. °C	Temp. °C	minutes	sensor
Beef
Roast beef (casserole*) 1,5 kg	2	180		180	60-90
Roast beef rare 1,5 kg**	2	230/180	230/180		45-50	45-50 °C
Roast beef medium 1,5 kg**	2	230/180	230/180		60-70	55-65 °C
Roast beef well-done 1,5 kg**	2	230/180			90-100	70-80 °C
Pork
Pork roast 1,5 kg**	2	230/180	230/180		60-70	75-80 °C
Pork roast with rind 1,5 kg***	2	180/200	180/200		60-70	75-80 °C
Smoked pork 1,5 kg**	2	180/160			40-50	65-70 °C
Leg of pork***	2	150/200	150/200		50-60	80-85 °C
Collared roast**	2	230/180	230/180		60-70	75-80 °C
Veal
Roast veal**	2	230/180		230/180	60-70	75-80 °C
Leg of veal***	2	150/180	150/180		50-60	75 °C
Loin of veal	2	160-170			20	70-75 °C
Stuffed breast of veal*	2	120-130			120	75-80 °C

*First brown the meat all-round in the casserole on the cooker.

**Brown the meat at a high heat level, switching back to a lower temperature after 15-20 minutes.

***Cook the meat at a low temperature and set the temperature higher for the last 15-20 minutes.

Note: the values given above should be looked upon as recommended values. We advise you to always preheat the oven. The recommended mode is printed in bold.

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