Aeg-Electrolux E3151-5-M User Manual download pdf (Page 27)

27Uses, Tables and Tips

Roasting table

Type of meat Quantity Ovenfunction

Shelf

position

Tempera-

ture

°C

Time

Hours mins.

Beef

Pot roast 1-1.5 kg

Convention-

1 200-250 2:00-2:30

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

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

1 2 ... 22 23 24 25 26 27 28 29 30 31 32 ... 43 44

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Aeg-Electrolux E3151-5-M User Manual Page 27

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