Electrolux B3011-5 - Roasting Table

Uses, Tables and Tips24
Roasting table
Type of meat Quantity Ovenfunction
Shelf
position
Tempe-
rature
°C
Tempe-
rature
°F
Time
Hours
mins.
Beef
Pot roast 1-1.5 kg
Conven-
tional
1 200-250 392-482 2:00-2:30
Roast beef or
fillet
per cm. of
thickness
- rare
per cm.
of thickness
Rothi-
therm
1 190-200
1)
374-392
1)
0:05-0:06
- medium
per cm.
of thickness
Rothi-
therm
1 180-190 356-374 0:06-0:08
- well done
per cm.
of thickness
Rothi-
therm
1 170-180 338-356 0:08-0:10
Pork
Shoulder, neck,
ham joint
1-1.5 kg
Rothi-
therm
1 160-180 320-356 1:30-2:00
Chop, spare rib 1-1.5 kg
Rothi-
therm
1 170-180 338-356 1:00-1:30
Meat loaf 750 g-1 kg
Rothi-
therm
1 160-170 320-338 0:45-1:00
Porkknuckle
(pre-cooked)
750 g-1 kg
Rothi-
therm
1 150-170 302-338 1:30-2:00
Veal
Roast veal 1 kg
Rothi-
therm
1 160-180 320-356 1:30-2:00
Knuckle of veal 1.5-2 kg
Rothi-
therm
1 160-180 320-356 2:00-2:30
Lamb
Leg of lamb,
roast lamb
1-1.5 kg
Rothi-
therm
1 150-170 302-338 1:15-2:00
Saddle of lamb 1-1.5 kg
Rothi-
therm
1 160-180 320-356 1:00-1:30
Game
Saddle of hare,
leg of hare
up to 1 kg
Conven-
tional
3 220-250
1)
428-482
1)
0:25-0:40
Saddle of veni-
son
1.5-2 kg
Conven-
tional
1 210-220 410-428 1:15-1:45
Haunch of
venison
1.5-2 kg
Conven-
tional
1 200-210 392-410 1:30-2:15