Roasting table – AEG 30006FF User Manual
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Roasting table
Type of meat
Quantity
Ovenfunction
Shelf
position
Temper-
ature
°C
Time
Hours
mins.
Beef
Pot roast
1-1.5 kg
Conven-
tional
1
200-250
2:00-2:30
Roast beef or fillet
per cm. of
thickness
- rare
per cm.
of thickness
Rotitherm
1
190-
200
1)
0:05-0:06
- medium
per cm.
of thickness
Rotitherm
1
180-190
0:06-0:08
- well done
per cm.
of thickness
Rotitherm
1
170-180
0:08-0:10
Pork
Shoulder, neck, ham
joint
1-1.5 kg
Rotitherm
1
160-180
1:30-2:00
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-
cooked)
750 g-1 kg
Rotitherm
1
150-170
1:30-2:00
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
lamb
1-1.5 kg
Rotitherm
1
150-170
1:15-2:00
Saddle of lamb
1-1.5 kg
Rotitherm
1
160-180
1:00-1:30
Game
Saddle of hare, leg
of hare
up to 1 kg
Conven-
tional
3
220-
250
1)
0:25-0:40
Saddle of venison
1.5-2 kg
Conven-
tional
1
210-220
1:15-1:45
Haunch of venison
1.5-2 kg
Conven-
tional
1
200-210
1:30-2:15