Electrolux B57415A, B57415B user manual Veal

			Usage, Tables and Tips
							37
			Shelf	Tempera-		Time
Type of meat	Quantity	Ovenfunction		ture
			position		Hours mins.
				°C
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	750 g-1 kg	Rotitherm	1	150-170	1:30-2:00
(pre-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	Conventional	3	220-2501)	0:25-0:40
of hare
Saddle of venison	1.5-2 kg	Conventional	1	210-220	1:15-1:45
Haunch of venison	1.5-2 kg	Conventional	1	200-210	1:30-2:15
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

Conventional

1

210-220 0:45-1:15