User manual

Operating Instructions
35
Roasting Table
Type of Meat Quantity
O
CONVENTIONAL
d
ROTHITHERM
Time
Weight
Shelf
Position
from the
Top
Tempera-
ture
ºC
Shelf
Position
from the
Top
Tempera-
ture
ºC
Hrs.: Min.
Beef
Pot Roast 1-1.5kg 4. 200-250 - - 2:00-2:30
Roast Beef, Fillet
per cm
height
-red inside
per cm
height
4.
250-270
1
4. 190-200 0:05-0:06
- pink inside
per cm
height
4.
250-270
1
4. 180-190 0:06-0:08
-cooked
through
per cm
height
4.
210-250
1
4. 170-180 0:08-0:10
Pork
Shoulder, Neck
Piece of Ham
1-1.5kg 4. 210-220 4. 160-180 1:30-2:00
Chop, Kassler 1-1.5kg 4. 180-190 4. 170-180 1:00-1:30
Meat Loaf
750g-1kg
4. 170-180 4. 160-170 0:45-1:00
Knuckle of Pork
(pre-cooked)
750g-1kg
4. 210-220 4. 150-170 1:30-2:00
Veal
Roast Veal 1kg 4. 210-220 4. 150-170 1:30-2:00
Knuckle of Veal 1.5-2kg 4. 210-225 4. 150-170 2:00-2:30
Lamb
Leg of Lamb,
Roast Lamb
1-1.5kg 4. 210-220 4. 150-170 1:15-2:00
Saddle of Lamb 1-1.5kg 4. 210-220 4. 160-180 1:00-1:30