27
Roasting TableType of Meat
Quantity
Weight
Shelf Posi-
tion
from Bot-
tom
Tempera-
ture
§C
Time
Hours:Mins.
Beef
Pot roas t 1-1.5 kg 1200-250 2:00-2:30
Roast beef or fillet 1per cm thick-
ness
- rare per cm thick-
ness 1230-25010:06-0:08
- medium rare per cm thick-
ness 1230-25010:08-0:10
- well done per cm thick-
ness 1210-23010:10-0:12
Pork
Shoulder, neck
ham joint 1-1.5 kg 1210-220 1:30-2:00
Chop, smoked loin chop 1-1.5 kg 1180-190 1:00-1:30
Meat loaf 750 g -1 kg 1170-180 0:45-1:00
Pork knuckles
(pre-cooked) 750 g -1 kg 1210-220 1:30-2:00
Veal
Roast veal 1 kg 1210-220 1:30-2:00
Knuckle of veal 1.5-2 kg 1210-225 2:00-2:30
Lamb
Leg of lamb, roast lamb 1-1.5 kg 1210-220 1:15-2:00
Saddle of lamb 1-1.5 kg 1210-220 1:00-1:30
Game
Whole piece of hare,
haunch or jointed hare up to 1 kg 3220-25010:25-0:40
Saddle of venison 1.5-2 kg 1210-220 1:00-1:30
Haunch of venison 1.5-2 kg 100-210 1:15-1:50