Roasting tables - Main oven
Beef
Food
Quantity
Temperature
(°C)
Time (min)
Shelf posi-
tion
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 posi-
tion
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
Game
Food
Quantity (kg)
Temperature
(°C)
Time (min)
Shelf position
Saddle of hare,
leg of hare
Up to 1 kg
220-250
25 - 40
2
21
Summary of Contents for LAM4602
Page 1: ...User Manual Built In Double Oven LAM4602...
Page 31: ...31...
