Roasting Table

 

Quantity

Conventional

Rotitherm

Time

Type of

 

Oven

Tempera-

Oven

Tempera-

 

Weight

Level

Level

Hrs. mins.

ture

ture

Meat

from

from

 

ºC

ºC

 

 

 

Bottom

Bottom

 

 

 

 

 

 

Beef

 

 

 

 

 

 

 

 

 

 

 

 

Pot roast

1-1.5 kg

2

200-230

-

-

2:00-2:30

Roast beef

 

 

 

 

 

each cm.

or fillet

 

 

 

 

 

thick

- inside

each cm.

2

2301)

2

190-200

0:05-0:06

raw

thick

 

 

 

 

 

- inside

each cm.

2

2301

2

180-190

0:06-0:08

rare

thick

 

 

 

 

 

- well

each cm.

2

210-2301

2

170-180

0:08-0:10

done

thick

 

 

 

 

 

Pork

 

 

 

 

 

 

 

 

 

 

 

 

Shoulder,

1-1.5 kg

2

210-220

2

160-180

1:30-2:00

Neck,

Ham

 

 

 

 

 

 

Cutlet,

1-1.5 kg

2

180-190

2

170-180

1:00-1:30

Loin

 

 

 

 

 

 

Meat loaf

750 g-

2

170-180

2

160-170

0:45-1:00

1 kg

 

 

 

 

 

 

Knuckles

 

 

 

 

 

 

of pork

750 g-

2

210-220

2

150-170

1:30-2:00

(pre-

1 kg

 

 

 

 

 

cooked)

 

 

 

 

 

 

Veal

 

 

 

 

 

 

 

 

 

 

 

 

Roast veal

1 kg

2

210-220

2

160-180

1:30-2:00

 

 

 

 

 

 

 

Knuckles

1.5-2 kg

2

210-225

2

160-180

2:00-2:30

of veal

 

 

 

 

 

 

Lamb

 

 

 

 

 

 

 

 

 

 

 

 

Leg of

 

 

 

 

 

 

 

 

 

 

 

 

lamb,

1-1.5 kg

2

210-220

2

150-170

1:15-2:00

Roast

 

 

 

 

 

 

lamb

 

 

 

 

 

 

 

 

 

 

 

 

 

Saddle of

1-1.5 kg

2

210-220

2

160-180

1:00-1:30

lamb

 

 

 

 

 

 

 

 

 

 

 

 

 

47

Page 47
Image 47
Electrolux CB8920-1 operating instructions Roasting Table

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