33Uses, Tables and Tips

•Baste large roasts and poultry with their juices several times during roasting.

This will give better roasting results.

•You can switch the oven off about10 minutes before the end of the roasting

time, in order to utilise the residual heat.

Roasting table
Type of meat Quantity Ovenfunction Shelf
position
Tempera
ture
°C
Time
Hours mins.
Beef
Pot roast 11.5 kg Convention
al 1200250 2:002:30
Roast beef or fillet per cm. of
thickness
 rare per cm.
of thickness Rotitherm 1 1902001) 0:050:06
 medium per cm.
of thickness Rotitherm 1 180190 0:060:08
 well done per cm.
of thickness Rotitherm 1 170180 0:080:10
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 Co nvention
al 32202501) 0:250:40
Saddle of venison 1.52 kg Convention
al 1210220 1:151:45