AEG Electrolux B1100-5, User Manual

Page: 19 / 40

19 Uses, Tables and Tips
Roasting table
Type of meat
Amount
Weight
Oven level
Temperature
ºC
Time
Hr.:Min.
Beef
Pot roast 1-1.5 kg 1 200-250 2:00-2:30
Roast beef or fillet 1
per cm. of
thickness
- rare
per cm. of
thickness
1 230-250
1)
0:06-0:08
- medium
per cm. of
thickness
1 230-250
1)
0:08-0:10
- well done
per cm. of
thickness
1 210-230
1)
0:10-0:12
Pork
Shoulder, neck, ham joint, 1-1.5 kg 1 210-220 1:30-2:00
Chop, spare rib 1-1.5 kg 1 180-190 1:00-1:30
Meat loaf 750 g-1 kg 1 170-180 0:45-1:00
Knuckles of pork (pre-
cooked)
750 g-1 kg 1 210-220 1:30-2:00
Veal
Roast veal 1 kg 1 210-220 1:30-2:00
Knuckle of veal 1.5-2 kg 1 210-225 2:00-2:30
Lamb
Leg of lamb, roast lamb 1-1.5 kg 1 210-220 1:15-2:00
Saddle of lamb 1-1.5 kg 1 210-220 1:00-1:30
Game
Saddle of hare, leg of hare up to 1 kg 3 220-250
1)
0:25-0:40
Saddle of venison 1.5-2 kg 1 210-220 1:00-1:30
Haunch of venison 1.5-2 kg 1 200-210 1:15-1:50
Poultry
Poultry portions
(4 to 6 pieces)
each
200-250g
1 220-250 0:35-0:50
Chicken halves
(2 to 4 pieces)
each
400-500 g
1 220-250 0:35-0:50
Chicken, poulard 1-1.5 kg 1 220-250 0:45-1:15
Duck 1.5-2 kg 1 210-220 1:00-1:30
Goose 3.5-5 kg 1 200-210 2:30-3:00
Turkey
2.5-3.5 kg
4-6 kg
1
200-210
180-200
1:30-2:00
2:30-4:00