AEG COMPETENCE 2003 F - Manual (Page 24)

Operating Instructions
24
Roasting Table
Type of Meat
Quantity
Weight
Shelf Posi-
tion from
the Top
Tempera-
ture
ºC
Time
Hr.:Min.
Beef
Pot Roast 1-1.5 kg 4. 200-250 2:00-2:30
Roast Beef or Fillet per cm height
- red inside per cm height 4. 250-270
1 0:05-0:06
- pink inside per cm height 4. 250-270
1 0:06-0:08
- cooked through per cm height 4. 210-250
1 0:08-0:10
Pork
Schoulder, Neck
Joint of Ham
1-1.5 kg 4. 210-220 1:30-2:00
Chop, Kassler 1-1.5 kg 4. 180-190 1:00-1:30
Meat Loaf 750 g-1 kg 4. 170-180 0:45-1:00
Knuckle of Pork
(pre-cooked)
750 g-1 kg 4. 210-220 1:30-2:00
Veal
Roast Veal 1 kg 4. 210-220 1:30-2:00
Knuckle of Veal 1.5-2 kg 4. 210-225 2:00-2:30
Lamb
Leg of Lamb, Roast Lamb 1-1.5 kg 4. 210-220 1:15-2:00
Saddle of Lamb 1-1.5 kg 4. 210-220 1:00-1:30
Game
Saddle of Hare,
Leg of Hare
up to 1 kg 3. 220-250
1 0:25-0:40
Saddle of Venison 1.5-2 kg 4. 210-220 1:00-1:30
Leg of Venison 1.5-2 kg 4. 200-210 1:15-1:50