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Roasting table – Electrolux CB8920-1 User Manual

Page 47

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47

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