Roasting table, Stuffed breast of veal 120-130

Roasting table

Dish	Level	Hot air	Grill and	Top and	Cooking	Core
			hot air	bottom heat	time	temperature
	from below	Temp. °C	Temp. °C	Temp. °C	minutes	sensor
Beef
Roast beef (casserole*) 1,5 kg	2	180		180	60-90

Roast beef rare 1,5 kg**	2	230/180	230/180		45-50	45-50 °C

Roast beef medium 1,5 kg**	2	230/180	230/180		60-70	55-65 °C

Roast beef well-done 1,5 kg**	2	230/180			90-100	70-80 °C

Pork
Pork roast 1,5 kg**	2	230/180	230/180		60-70	75-80 °C

Pork roast with rind 1,5 kg***	2	180/200	180/200		60-70	75-80 °C
Smoked pork 1,5 kg**	2	180/160			40-50

Leg of pork***	2	150/200	150/200		50-60

Collared roast**	2	230/180	230/180		60-70	75-80 °C

Veal
Roast veal**	2	230/180		230/180	60-70	75-80 °C

Leg of veal***	2	150/180	150/180		50-60	75 °C

Loin of veal	2	160-170			20	70-75 °C

Stuffed breast of veal*	2	120-130			120

*First brown the meat all-round in the casserole on the cooker.

**Brown the meat at a high heat level, switching back to a lower temperature after 15-20 minutes.

***Cook the meat at a low temperature and set the temperature higher during the last 15-20 minutes.

Note: the values given above must be looked upon as recommended values. You are advised to always preheat the oven. The recommended mode is printed in bold.

Roasting table

Stuffed breast of veal*

120-130