AEG 2003 F Roasting Table, Operating Instructions, Quantity, Tempera, Time, Type of Meat, Beef

Operating Instructions

Roasting Table

	Quantity	Shelf Posi-	Tempera-	Time
Type of Meat		tion from	ture
	Weight			Hr.:Min.
		the Top	ºC
Beef
Pot Roast	1-1.5 kg	4.	200-250
				2:00-2:30
Roast Beef or Fillet
				per cm height
- red inside	per cm height	4.	250-270 1
				0:05-0:06
- pink inside	per cm height	4.	250-2701	0:06-0:08
- cooked through	per cm height	4.	210-2501	0:08-0:10
Pork
Schoulder, Neck	1-1.5 kg	4.	210-220	1:30-2:00
Joint of Ham
Chop, Kassler	1-1.5 kg	4.	180-190	1:00-1:30
Meat Loaf	750 g-1 kg	4.	170-180	0:45-1:00
Knuckle of Pork	750 g-1 kg	4.	210-220	1:30-2:00
(pre-cooked)
Veal
Roast Veal	1 kg	4.	210-220
				1:30-2:00
Knuckle of Veal	1.5-2 kg	4.	210-225	2:00-2:30
Lamb
Leg of Lamb, Roast Lamb	1-1.5 kg	4.	210-220
				1:15-2:00
Saddle of Lamb	1-1.5 kg	4.	210-220	1:00-1:30
Game
Saddle of Hare,	up to 1 kg	3.	220-2501	0:25-0:40
Leg of Hare
Saddle of Venison	1.5-2 kg	4.	210-220	1:00-1:30
Leg of Venison	1.5-2 kg	4.	200-210	1:15-1:50

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