Electrolux B8920 - Manual (Page 48)

Operating Instructions
48
Roasting Table
Type of Meat
Quantity Conventional
Â
Rotitherm
¿
Time
Weight
Oven
Level
from
Bottom
Tempe
rature
ºC
Oven
Level
from
Bottom
Tempe
rature
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