AEG EHAW Manual do Utilizador descarregar pdf (Página 14)

8.6 Roasting with Conventional Cooking

Beef

Type of

meat

Quantity Oven func-

tion

Shelf po-

sition

Tempera-

ture (°C)

Time

(min)

Pot roast

1 - 1.5 kg

Convention-

al Cooking

1 200 - 230 105 - 150

Roast beef or

fillet: rare

per cm of

thickness

Convention-

al Cooking

1

230 - 250

1)

6 - 8

Roast beef or

fillet: medi-

um

per cm of

thickness

Convention-

al Cooking

1

220 - 230

1)

8 - 10

Roast beef or

fillet: well

done

per cm of

thickness

Convention-

al Cooking

1

200 - 220

1)

10 - 12

1)

Preheat the oven

Pork

Type of

meat

Quantity

Oven func-

tion

Shelf po-

sition

Tempera-

ture (°C)

Time

(min)

Shoulder,

neck, ham

joint

1 - 1.5 kg

Conventional

Cooking

1 210 - 220 90 - 120

Chop, spare

rib

1 - 1.5 kg

Conventional

Cooking

1 180 - 190 60 - 90

Meat loaf 750 g - 1

kg

Conventional

Cooking

1 170 - 190 50 - 60

Porkknuckle

(precooked)

750 g - 1

kg

Conventional

Cooking

1 200 - 220 90 - 120

Veal

Type of

meat

Quantity

Oven func-

tion

Shelf po-

sition

Tempera-

ture (°C)

Time

(min)

Roast veal

1 kg

Conventional

Cooking

1 210 - 220 90 - 120

Knuckle of

veal

1.5 - 2 kg

Conventional

Cooking

1 200 - 220 150 - 180

Lamb

Type of

meat

Quantity

Oven func-

tion

Shelf po-

sition

Tempera-

ture (°C)

Time

(min)

Leg of lamb,

roast lamb

1 - 1.5 kg

Conventional

Cooking

1 210 - 220 90 - 120

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