35Uses, Tables and Tips
Pork
Shoulder, neck, ham
joint 11.5 kg Rotitherm 1 160180 1:302:00
Chop, spare rib 11.5 kg Rotitherm 1 170180 1:001:30
Meat loaf 750 g1 kg Rotitherm 1 160170 0:451:00
Porkknuckle (pre
cooked) 750 g1 kg Rotitherm 1 150170 1:302:00
Veal
Roast veal 1 kg Rotitherm 1 160180 1:302:00
Knuckle of veal 1.52 kg Rotitherm 1 160180 2:002:30
Lamb
Leg of lamb, roast
lamb 11.5 kg Rotitherm 1 150170 1:152:00
Saddle of lamb 11.5 kg Rotitherm 1 160180 1:001:30
Game
Saddle of hare, leg of
hare up to 1 kg Convention
al 32202501) 0:250:40
Saddle of venison 1.52 kg Convention
al 1210220 1:151:45
Haunch of venison 1.52 kg Convention
al 1200210 1:302:15
Poultry
Poultry portions 200250g
each Rotitherm 1 200220 0:350:50
Half chicken 400500g
each Rotitherm 1 190210 0:350:50
Chicken, poulard 11.5 kg Rotitherm 1 190210 0:451:15
Duck 1.52 kg Rotitherm 1 180200 1:151:45
Goose 3.55 kg Rotitherm 1 160180 2:303:30
Turkey 2.53.5 kg Rotith erm 1 160180 1:452:30
46 kg Rotitherm 1 140160 2:304:00
Fish (steamed)
Whole fish 11.5 kg Convention
al 1210220 0:451:15
1)Preheat the oven
Type of meat Quantity Ovenfunction Shelf
position
Tempera
ture
°C
Time
Hours mins.