Aeg-Electrolux B9820-7-M Recipe Book download pdf (Page 14)

Uses, Tables and Tips14

Roast beef or fillet

per cm. of

thickness

- rare

per cm.

of thickness

ROTITHERM 1 190-200

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

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

Poultry

Poultry portions

200-250g

each

ROTITHERM 1 200-220 0:35-0:50

Half chicken

400-500g

each

ROTITHERM 1 190-210 0:35-0:50

Chicken, poulard 1-1.5 kg ROTITHERM 1 190-210 0:45-1:15

Duck 1.5-2 kg ROTITHERM 1 180-200 1:15-1:45

Goose 3.5-5 kg ROTITHERM 1 160-180 2:30-3:30

Type of meat Quantity Ovenfunction

Shelf

position

Tempera-

ture

°C

Time

Hours mins.

1 2 ... 9 10 11 12 13 14 15 16 17 18 19 ... 31 32

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Aeg-Electrolux B9820-7-M Recipe Book Page 14

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