Electrolux EOD5420AOX - Page 17

end of the roasting time, and use the
residual heat.
9.7 Roasting tables - Main oven
Beef
Food Quantity Temperature
(°C)
Time (min) Shelf position
Roast beef or fillet:
rare
per cm. of
thickness
190 - 200
1)
5 - 6 2
Roast beef or fillet:
medium
per cm. of
thickness
180 - 190
1)
6 - 8 2
Roast beef or fillet:
well done
per cm. of
thickness
170 - 180
1)
8 - 10 2
1)
Preheat the oven.
Pork
Food Quantity Temperature
(°C)
Time (min) Shelf position
Shoulder, neck,
ham
1 - 1.5 kg 160 - 180 90 - 120 2
Pork chop 1 - 1.5 kg 160 - 180 60 - 90 2
Meat loaf 750 g - 1 kg 160 - 170 45 - 60 2
Knuckle of pork
(precooked)
750 g - 1 kg 150 - 170 90 - 120 2
Veal
Food Quantity (kg) Temperature
(°C)
Time (min) Shelf position
Roast veal 1 160 - 180 90 - 120 2
Knuckle of veal 1.5 - 2 160 - 180 120 - 150 2
Lamb
Food Quantity (kg) Temperature
(°C)
Time (min) Shelf position
Leg of lamb,
roast lamb
1 - 1.5 150 - 170 75 - 120 2
Saddle of lamb 1 - 1.5 160 - 180 60 - 90 2
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