Uses, Tables and Tips 33
•Baste large roasts and poultry with their juices several times during roasting. This will give better roasting results.
•You can switch the oven off about 10 minutes before the end of the roasting time, in order to utilise the residual heat.
Roasting table
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| Shelf | Tempera | Time | |
Type of meat | Quantity | Ovenfunction | ture | |||
position | Hours mins. | |||||
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Beef |
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Pot roast | 11.5 kg | Convention | 1 | 200250 | 2:002:30 | |
al | ||||||
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Roast beef or fillet |
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| per cm. of | |
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| thickness | ||
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rare | per cm. | Rotitherm | 1 | 190200 1) | 0:050:06 | |
| of thickness |
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dium | per cm. | Rotitherm | 1 | 180190 | 0:060:08 | |
of thickness | ||||||
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ll done | per cm. | Rotitherm | 1 | 170180 | 0:080:10 | |
of thickness | ||||||
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Pork |
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Shoulder, neck, ham | 11.5 kg | Rotitherm | 1 | 160180 | 1:302:00 | |
joint | ||||||
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Chop, spare rib | 11.5 kg | Rotitherm | 1 | 170180 | 1:001:30 | |
Meat loaf | 750 g1 kg | Rotitherm | 1 | 160170 | 0:451:00 | |
Porkknuckle (pre | 750 g1 kg | Rotitherm | 1 | 150170 | 1:302:00 | |
cooked) | ||||||
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Veal |
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Roast veal | 1 kg | Rotitherm | 1 | 160180 |
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1:302:00 | ||||||
Knuckle of veal | 1.52 kg | Rotitherm | 1 | 160180 | 2:002:30 | |
Lamb |
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Leg of lamb, roast | 11.5 kg | Rotitherm | 1 | 150170 | 1:152:00 | |
lamb | ||||||
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Saddle of lamb | 11.5 kg | Rotitherm | 1 | 160180 | 1:001:30 | |
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Game |
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Saddle of hare, leg of | up to 1 kg | Convention | 3 | 220250 1) |
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0:250:40 | ||||||
hare |
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Saddle of venison | 1.52 kg | Convention | 1 | 210220 | 1:151:45 | |
al | ||||||
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