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Table: Meat, roasting, casseroles
| Ventitherm ® Fan Operated | Time | ||
| Cooking | |||
Meat |
| |||
| Temperature |
| ||
| Shelf position | Hrs. : Min. | ||
|
| ºC |
| |
Pork |
|
|
| |
|
|
| ||
Shoulder; leg; rolled; |
|
| ||
|
| |||
boned spare rib; loin of | 2 | per 450 g/1 lb | ||
pork |
|
| plus | |
Beef |
|
|
| |
|
|
| ||
Inexpensive cuts | 2 | |||
per 450 g/1 lb | ||||
|
|
| plus | |
Prime cuts |
|
|
| |
|
|
| ||
|
|
|
| |
2 | ||||
per 450 g/1 lb | ||||
|
|
| plus | |
2 | ||||
per 450 g/1 lb | ||||
|
|
| plus | |
|
|
|
| |
2 | ||||
per 450 g/1 lb | ||||
|
|
| plus | |
Yorkshire pudding |
|
|
| |
|
|
| ||
|
|
|
| |
- small | 3 | 2001) | ||
- large | 2 | |||
Lamb | 2 | |||
per 450 g/1 lb | ||||
|
|
| plus | |
Veal | 2 | |||
per 450 g/1 lb | ||||
|
|
| plus | |
1) |
|
|
|
28