Electrolux B3150-5 user manual Roasting table

32Uses, Tables and Tips

Roasting table

Type of meat	Quantity	Ovenfunction	Shelf	Tempera-	Time
				ture
			position		Hours mins.
				°C
Beef
Pot roast	1-1.5 kg	Convention-	1	200-250	2:00-2:30
		al
Roast beef or fillet					per cm. of
					thickness
- rare	per cm.	Rotitherm	1	190-2001)	0:05-0:06
	of thickness
- 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 of	up to 1 kg	Convention-	3	220-2501)	0:25-0:40
hare		al
Saddle of venison	1.5-2 kg	Convention-	1	210-220	1:15-1:45
		al
Haunch of venison	1.5-2 kg	Convention-	1	200-210	1:30-2:15
		al