39
Roasting table
Type of meat Quantity Conventional ORotitherm ITime
Weight Shelf po-
sition
from bot-
tom
Tempera-
ture
ºC
Shelf
position
from
bottom
Tempera-
ture
ºC
Hours:Mi
ns.
Beef
Pot roast 1-1.5 kg 1200-250 - - 2:00-2:30
Roast beef or fil-
let
per cm of
thickness
- rare per cm of
thickness 1250-27011190-200 0:05-0:06
- medium rare per cm of
thickness 1250-27011180-190 0:06-0:08
- well done per cm of
thickness 1210-25011170-180 0:08-0:10
Pork
Shoulder, neck
ham joint 1-1.5 kg 1210-2 20 1160-180 1:30-2:00
Chop, smoked
loin chop 1-1.5 kg 1180-190 1170-180 1:00-1:30
Meat loaf 750 g-
1kg 1170-180 1160-170 0:45-1:00
Knuckle of pork
(pre-cooked)
750 g-
1kg 1210-220 1150-170 1:30-2:00
Veal
Roast veal 1 kg 1210 -220 1160-180 1:30-2:00
Knuckle of veal 1.5-2 kg 1210-22 5 1160-180 2:00-2:30
Lamb
Leg of lamb,
roast lamb 1-1.5 kg 1210-220 1150-170 1:15-2:00
Saddle of lamb 1-1.5 kg 1210-220 1160-180 1:00-1:30