Gorenje E53T1-E2 - Roasting

Instructions for use, installation and connection
47
Roasting Table
Type of meat Weight
(in grams)
Guide level
(from bottom up)
Temp.
(°C)
Roasting time
(in min.)
Temp.
(°C)
Roasting
time
(in min.)
Beef
Beef loin 1000
2 200 -220
2 180-190 100-120
Beef loin 1500
2 200-220
2 170-180 120-150
Roastbeef, rare 1000
2 220-230
2 180-200 30-40
Roastbeef, well done 1000
2 220-230
2 180-200 40-50
Pork
Pork roast with skin 1500 2 180-190
2 170-180
140-160
Flank 1500 2 190-200
2 170-180
120-150
Flank 2000 2 180-200
2 160-170
150-180
Pork loin 1500
2 200-220
2 160-170 120-140
Meat roll 1500
2 200-220
2 160-170 120-140
Pork cutlet 1500
2 180-200
2 160-170 100-120
Minced meat roast 1500
2 210-220
2 170-180 60-70
Veal
Veal roll 1500
2 180-200
2 170-190 90-120
Veal knuckle 1700
2 180-200
2 170-180 120-130
Lamb
Lamb prime ribs 1500
2 190-200
2 170-180 100-120
Mutton bladebone 1500
2 190-200
2 170-180 120-130
Venison
Hare ribs 1500
2 190-210
2 180-190 100-120
Hare bladebone 1500
2 190-210
2 170-180 100-120
Boar ham 1500
2 190-210
2 170-180 100-120
Poultry
Chicken, entire 1200 2 200-210
2 180-190
60-70
Hen 1500 2 200-210
2 180-190
70-90
Duck 1700 2 180-200
2 160-170
120-150
Goose 4000 2 160-170
2 150-160
180-200
Turkey 5000 2 150-160
2 140-150
180-240
Fish
Fish, entire 1000 2 200-210
2 170-180
50-60
Fish souffle 1500 2 180-200
2 150-170
50-70