AEG COMPETENCE B 6139-m - Roasting Tables; Roasting with conventional Heat and Ventitherm

Operating Instructions
32
Roasting Tables
Roasting with conventional Heat and Ventitherm
The information given in bold shows you the best oven function to use
in each case.
Type of Meat Quantity Conventional Heat Ventitherm Time
Weight Shelf
Pos.
from
Bottom
Temp.
in °C
Shelf
Pos.
from
Bottom
Temp.
in °C
Hr. : Min.
Beef
Pot Roast
1- 1.5 kg 3 190 – 210 3 180 – 190 2:00 – 2:30
Roast Beef
or Fillet
-red inside
- pink inside
- cooked through
per cm
height
3
3
3
180 – 190
180 – 190
170 – 180
per cm
height
0:05 – 0:06
0:06 – 0:08
0:08 – 0:10
Pork
Shoulder,
Neck,
Joint of Ham
1 – 1.5 kg 4 190 – 210 4 160 – 170 1:40 – 2:00
Chop, Kassler
Meat Loaf
1 – 1.5 kg 4 170 – 180 4 160 – 170 1:10 – 1:30
Knuckle of Pork
(pre-cooked)
1 – 1.5 kg 4 190 – 210 4 160 – 170 1:40 – 2:00
Veal
Roast Veal
1 – 1.5 kg 4 190 – 210 4 150 – 160 1:30 – 2:00
Knuckle of Veal
1 – 1.5 kg 4 190 – 210 4 160 – 170 2:00 – 2:30
Lamb
Leg of Lamb,
Roast Lamb
1 – 1.5 kg 4 190 – 210 4 150 – 160 1:20 – 2:00
Saddle of Lamb
1 – 1.5 kg 4 190 – 210 4 160 – 180 1:00 – 1:30