AEG B4130-1 Roasting table, Type of meat, Quantity, Conventional O, Rotitherm, Time, Beef, Pork

Roasting table

Type of meat	Quantity	Conventional O		Rotitherm I		Time
	Weight	Shelf po-	Tempera-	Shelf	Tempera-	Hours:Mi
		sition	ture	position	ture	ns.
		from bot-	ºC	from	ºC
		tom		bottom
Beef
Pot roast	1-1.5 kg	1		-	-	2:00-2:30
			200-250
Roast beef or fil-						per cm of
let						thickness
- rare	per cm of	1	250-2701	1	190-200	0:05-0:06
	thickness
- medium rare	per cm of	1	250-2701	1	180-190	0:06-0:08
	thickness
- well done	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	170-180	1	160-170	0:45-1:00
	1 kg
Knuckle of pork	750 g-	1	210-220	1	150-170	1:30-2:00
(pre-cooked)	1 kg
Veal
Roast veal	1 kg	1		1	160-180	1:30-2:00
			210-220
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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