Type of meat

Amount

Oven level

Tempera-

Time

ture

Weight

Hr.:Min.

 

 

ºC

 

 

 

 

Pork

 

 

 

 

 

 

 

 

 

 

 

 

 

Shoulder, neck, ham joint,

1-1.5 kg

1

210-220

1:30-2:00

Chop, spare rib

1-1.5 kg

1

180-190

1:00-1:30

Meat loaf

750 g-1 kg

1

170-180

0:45-1:00

Knuckles of pork (pre-

750 g-1 kg

1

210-220

1:30-2:00

cooked)

 

 

 

 

 

 

 

 

 

Veal

 

 

 

 

Roast veal

1 kg

1

210-220

1:30-2:00

Knuckle of veal

1.5-2 kg

1

210-225

2:00-2:30

 

 

 

 

 

Lamb

 

 

 

 

Leg of lamb, roast lamb

1-1.5 kg

1

210-220

1:15-2:00

Saddle of lamb

1-1.5 kg

1

210-220

1:00-1:30

 

 

 

 

 

Game

 

 

 

 

Saddle of hare, leg of

up to 1 kg

3

220-2501)

0:25-0:40

hare

 

 

 

 

Saddle of venison

1.5-2 kg

1

210-220

1:00-1:30

 

 

 

 

 

Haunch of venison

1.5-2 kg

1

200-210

1:15-1:50

Poultry

 

 

 

 

 

 

 

 

Poultry portions

each

3

220-250

0:35-0:50

(4 to 6 pieces)

200-250g

 

 

 

Chicken halves

each

3

220-250

0:35-0:50

(2 to 4 pieces)

400-500 g

 

 

 

Chicken, poulard

1-1.5 kg

1

220-250

0:45-1:15

 

 

 

 

 

Duck

1.5-2 kg

1

210-220

1:00-1:30

Goose

3.5-5 kg

1

200-210

2:30-3:00

Turkey

2.5-3.5 kg

1

200-210

1:30-2:00

4-6 kg

180-200

2:30-4:00

 

 

 

 

 

 

 

Fish (steamed)

 

 

 

 

Whole fish

1-1.5 kg

2 / 3

210-220

0:45-1:15

1) Pre-heat the oven

 

 

 

 

30