AEG Electrolux COMPETENCE B 8139-5-m, User Instructions, Page: 37 / 68

OPERATING INSTRUCTIONS
36
Roasting Tables
Roasting with conventional Heat and convection with ring
The information given in bold shows you the best oven function to use in
each case.
Type of Meat Quantity Conventional Heat Convection with
ring
Time
Weight Shelf
Pos.
from
Bottom
Temp.
in °C
Shelf
Pos.
from
Bottom
Temp.
in °C
Hr. : Min.
Beef
Pot Roast
1- 1.5 kg 3 190 – 210 3 180 – 190 2:00 – 2:30
Roast Beef
or Fillet
- red inside
- pink inside
- cooked through
per cm
height
3
3
3 180 – 190
180 – 190
170 – 180
per cm
height
0:05 – 0:06
0:06 – 0:08
0:08 – 0:10
Pork
Shoulder,
Neck,
Joint of Ham
1 – 1.5 kg 4 190 – 210 4 160 – 170 1:40 – 2:00
Chop, Kassler
Meat Loaf
1 – 1.5 kg 4 170 – 180 4 160 – 170 1:10 – 1:30
Knuckle of Pork
(pre-cooked)
1 – 1.5 kg 4 190 – 210 4 160 – 170 1:40 – 2:00
Veal
Roast Veal
1 – 1.5 kg 4
190 – 210
4 150 – 160 1:30 – 2:00
Knuckle of Veal
1 – 1.5 kg 4 190 – 210 4 160 – 170 2:00 – 2:30
Lamb
Leg of Lamb,
Roast Lamb
1 – 1.5 kg 4 190 – 210 4 150 – 160 1:20 – 2:00
Saddle of Lamb
1 – 1.5 kg 4 190 – 210 4 160 – 180 1:00 – 1:30
OPERATING INSTRUCTIONS
37
Game
Saddle of
Venison
1.5 – 2 kg 4
180 – 200
4 150 – 160 1:20 – 1:30
Leg of Venison
1.5 – 2 kg 4
180 – 200
3 150 – 160 1:75 – 1:50
Poultry
Poultry Pieces
4 – 6 pieces
per 200 -
250 g
4 220 – 250 3 180 – 190 0:40 – 0:50
Chicken Halves
4 – 6 pieces
per 400 -
500 g
4 200 – 220 3 180 – 190 0:40 – 0:50
Chicken,
1 – 1.5 kg 3 200 – 220 3 180 – 190 0:45 – 1:20
Duck
1.5 – 2 kg 3 180 – 200 3 160 – 170 1:00 – 1:50
Goose
3.5 – 5 kg 2 180 – 190 3 160 – 170 2:30 – 3:00
Turkey
2.5 -3.5kg
4 – 7 kg
2
2 200 – 220
170 – 180 2
2
160 – 170
140 – 160
1:30 – 2:00
2:30 – 3:40
Fish (steaming)
Whole Fish
1 – 4 kg 3 180 – 200 3
160 – 170
0:45 – 2:00
Type of Meat Quantity Conventional Heat Convection with
ring
Time
Weight Shelf
Pos.
from
Bottom
Temp.
in °C
Shelf
Pos.
from
Bottom
Temp.
in °C
Hr. : Min.