Electrolux B3150-4 manual Roasting table

Roasting table

			Shelf	Temper-	Time
Type of meat	Quantity	Ovenfunction		ature	Hours
			position
				°C	mins.
Beef
Pot roast	1-1.5 kg	Conven-	1	200-250	2:00-2:30
		tional
Roast beef or fillet					per cm. of
					thickness
- rare	per cm.	Rotitherm	1	190-	0:05-0:06
	of thickness			2001)
- medium	per cm.	Rotitherm	1	180-190	0:06-0:08
	of thickness
- well done	per cm.	Rotitherm	1	170-180	0:08-0:10
	of thickness
Pork
Shoulder, neck, ham	1-1.5 kg	Rotitherm	1	160-180	1:30-2:00
joint
Chop, spare rib	1-1.5 kg	Rotitherm	1	170-180	1:00-1:30
Meat loaf	750 g-1 kg	Rotitherm	1	160-170	0:45-1:00
Porkknuckle (pre-	750 g-1 kg	Rotitherm	1	150-170	1:30-2:00
cooked)
Veal
Roast veal	1 kg	Rotitherm	1	160-180	1:30-2:00
Knuckle of veal	1.5-2 kg	Rotitherm	1	160-180	2:00-2:30
Lamb
Leg of lamb, roast	1-1.5 kg	Rotitherm	1	150-170	1:15-2:00
lamb
Saddle of lamb	1-1.5 kg	Rotitherm	1	160-180	1:00-1:30
Game
Saddle of hare, leg	up to 1 kg	Conven-	3	220-	0:25-0:40
of hare		tional		2501)
Saddle of venison	1.5-2 kg	Conven-	1	210-220	1:15-1:45
		tional
Haunch of venison	1.5-2 kg	Conven-	1	200-210	1:30-2:15
		tional

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