Roasting table – AEG COMPETENCE B8920-1 User Manual
Page 49
49
Roasting Table
Type of
Meat
Quantity
Conventional
Rotitherm
Time
Weight
Oven
Level
from
Bottom
Tempera-
ture
ºC
Oven
Level
from
Bottom
Tempera-
ture
ºC
Hrs. mins.
Beef
Pot roast
1-1.5 kg
2
200-230
-
-
2:00-2:30
Roast beef
or fillet
each cm.
thick
- inside
raw
each cm.
thick
2
230
1)
2
190-200
0:05-0:06
- inside
rare
each cm.
thick
2
230
1
2
180-190
0:06-0:08
- well
done
each cm.
thick
2
210-230
1
2
170-180
0:08-0:10
Pork
Shoulder,
Neck,
Ham
1-1.5 kg
2
210-220
2
160-180
1:30-2:00
Cutlet,
Loin
1-1.5 kg
2
180-190
2
170-180
1:00-1:30
Meat loaf
750 g-
1 kg
2
170-180
2
160-170
0:45-1:00
Knuckles
of pork
(pre-
cooked)
750 g-
1 kg
2
210-220
2
150-170
1:30-2:00
Veal
Roast veal
1 kg
2
210-220
2
160-180
1:30-2:00
Knuckles
of veal
1.5-2 kg
2
210-225
2
160-180
2:00-2:30
Lamb
Leg of
lamb,
Roast
lamb
1-1.5 kg
2
210-220
2
150-170
1:15-2:00
Saddle of
lamb
1-1.5 kg
2
210-220
2
160-180
1:00-1:30