Table for Roasting

Type of Meat

Quantity

Conventional O

Rotitherm 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

 

 

 

 

 

 

 

27

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AEG E3000-1 manual Table for Roasting

E3000-1 specifications

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