Aeg-Electrolux B5741-5-B User Manual download pdf (Page 37)

37Uses, Tables and Tips

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

Convention-

3 220-250

0:25-0:40

Saddle of venison 1.5-2 kg

Convention-

1 210-220 1:15-1:45

Haunch of venison 1.5-2 kg

Convention-

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

Turkey 2.5-3.5 kg Rotitherm 1 160-180 1:45-2:30

Turkey 4-6 kg Rotitherm 1 140-160 2:30-4:00

Fish (steamed)

Whole fish 1-1.5 kg

Convention-

1 210-220 0:45-1:15

1) Pre-heat the oven

Type of meat Quantity Ovenfunction

Shelf

position

Tempera-

ture

°C

Time

Hours mins.

1 2 ... 32 33 34 35 36 37 38 39 40 41 42 ... 63 64

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Aeg-Electrolux B5741-5-B User Manual Page 37

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