
Operating Instructions
28
Roasting Table
Type of Meat Quantity Conventional O Rothitherm I Time
Weight
Shelf
Position
from the
Top
Tempe-
rature
ºC
Shelf
Position
from the
Top
Tempe-
rature
ºC
Hrs.:Min.
Beef
Pot Roast 1-1.5 kg 5. 200-250 - - 2:00-2:30
Roast Beef or
Fillet
per cm
height
- red inside
per cm
height
5.
250-270
1
5. 190-200 0:05-0:06
- pink inside
per cm
height
5.
250-270
1
5. 180-190 0:06-0:08
- cooked through
per cm
height
5.
210-250
1
5. 170-180 0:08-0:10
Pork
Shoulder, Neck
Piece of Ham,
1-1.5 kg 5. 210-220 5. 160-180 1:30-2:00
Chop, Kassler 1-1.5 kg 5. 180-190 5. 170-180 1:00-1:30
Meat Loaf
750 g-1 kg
4. 170-180 5. 160-170 0:45-1:00
Knuckle of Pork
(pre-cooked)
750 g-1 kg
5. 210-220 5. 150-170 1:30-2:00
Veal
Roast Veal 1 kg 5. 210-220 5. 150-170 1:30-2:00
Knuckle of Veal 1.5-2 kg 5. 210-225 5. 150-170 2:00-2:30
Lamb
Leg of Lamb,
Roast Lamb
1-1.5 kg 5. 210-220 5. 150-170 1:15-2:00
Saddle of Lamb 1-1.5 kg 5. 210-220 5. 160-180 1:00-1:30
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