Roasting Table - AEG COMPETENCE 61016VI Installation And Operating Instructions Manual

Roasting table

Type of meat
Beef
Pot roast
Roast beef or fillet
- rare
- medium
- well done
Pork
Shoulder, neck, ham
joint
Chop, spare rib
Meat loaf
Porkknuckle (pre-
cooked)
Veal
Roast veal
Knuckle of veal
Lamb
Leg of lamb, roast
lamb
Saddle of lamb
Game
Saddle of hare, leg
of hare
Saddle of venison
Haunch of venison
36
Quantity Ovenfunction
Conven-
1-1.5 kg
tional
per cm.
Rotitherm
of thickness
per cm.
Rotitherm
of thickness
per cm.
Rotitherm
of thickness
1-1.5 kg Rotitherm
1-1.5 kg Rotitherm
750 g-1 kg Rotitherm
750 g-1 kg Rotitherm
1 kg Rotitherm
1.5-2 kg Rotitherm
1-1.5 kg Rotitherm
1-1.5 kg Rotitherm
Conven-
up to 1 kg
tional
Conven-
1.5-2 kg
tional
Conven-
1.5-2 kg
tional
Temper-
Shelf
ature
position
°C
1 200-250 2:00-2:30
190-
1
1)
200
1 180-190 0:06-0:08
1 170-180 0:08-0:10
1 160-180 1:30-2:00
1 170-180 1:00-1:30
1 160-170 0:45-1:00
1 150-170 1:30-2:00
1 160-180 1:30-2:00
1 160-180 2:00-2:30
1 150-170 1:15-2:00
1 160-180 1:00-1:30
220-
3
1)
250
1 210-220 1:15-1:45
1 200-210 1:30-2:15
Time
Hours
mins.
per cm. of
thickness
0:05-0:06
0:25-0:40