AEG B 4130 manual Roasting Table, Operating Instructions

Operating Instructions

Roasting Table

Type of Meat	Quantity	Conventional O		Rothitherm I		Time
		Shelf	Tempera-	Shelf	Tempera-
		Position		Position
	Weight		ture		ture	Hr.:Min.
		from the		from the
			ºC		ºC
		Top		Top
Beef
Pot Roast	1-1.5 kg	4.	200-250	–	–	2:00-2:30
Sirloin or Fillet						per cm
						height
- red inside	per cm	4.	250-270 1	4.	190-200	0:05-0:06
	height
- pink inside	per cm	4.	250-2701	4.	180-190	0:06-0:08
	height
- cooked	per cm	4.	210-2501	4.	170-180	0:08-0:10
through	height
Pork
Schoulder, Neck	1-1.5 kg	4.	210-220	4.	160-180	1:30-2:00
Joint of Ham
Chop, Kassler	1-1.5 kg	4.	180-190	4.	170-180	1:00-1:30
Meat Loaf	750 g-1 kg	4.	170-180	4.	160-170	0:45-1:00
Knuckle of Pork	750 g-1 kg	4.	210-220	4.	150-170	1:30-2:00
(pre-cooked)
Veal
Roast Veal	1 kg	4.	210-220	4.	150-170	1:30-2:00
Knuckle of Veal	1,5-2 kg	4.	210-225	4.	150-170	2:00-2:30
Lamb
Leg of Lamb,	1-1.5 kg	4.	210-220	4.	150-170	1:15-2:00
Roast Lamb
Saddle of Lamb	1-1.5 kg	4.	210-220	4.	160-180	1:00-1:30

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