Uses, Tables and Tips

 

 

 

 

 

 

33

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shelf

Tempera-

 

Time

 

Type of meat

Quantity

Ovenfunction

ture

 

 

position

Hours mins.

 

 

 

 

°C

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

- 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

 

 

 

 

 

 

 

 

 

Poultry

 

 

 

 

 

 

 

 

Poultry portions

200-250g

Rotitherm

1

200-220

0:35-0:50

 

each

 

 

 

 

 

 

 

 

 

Half chicken

400-500g

Rotitherm

1

190-210

0:35-0:50

 

each

 

 

 

 

 

 

 

 

 

Chicken, poulard

1-1.5 kg

Rotitherm

1

190-210

0:45-1:15

 

Duck

1.5-2 kg

Rotitherm

1

180-200

1:15-1:45

 

Goose

3.5-5 kg

Rotitherm

1

160-180

2:30-3:30

 

Turkey

2.5-3.5 kg

Rotitherm

1

160-180

1:45-2:30

 

Turkey

4-6 kg

Rotitherm

1

140-160

2:30-4:00

 

Fish (steamed)

 

 

 

 

 

 

 

Whole fish

1) Pre-heat the oven

1-1.5 kg

Convention-

al

1

210-220 0:45-1:15

Page 33
Image 33
Electrolux B41012-5 user manual Pork, Veal, Lamb, Game, Poultry, Fish steamed

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