AEG B3040-1 manual Table for Roasting

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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