30
Roasting table
Type of meat Quantity Ovenfunction Shelf
position
Temper-
ature
°C
Time
Hours
mins.
Beef
Pot roast 1-1.5 kg Conven-
tional 1200-250 2:00-2:30
Roast beef or fillet per cm. of
thickness
- rare per cm.
of thickness Rotitherm 1190-
2001) 0:05-0:06
- medium per cm.
of thickness Rotitherm 1180-190 0:06-0:08
- well done per cm.
of thickness Rotitherm 1170-180 0:08-0:10
Pork
Shoulder, neck, ham
joint 1-1.5 kg Rotitherm 1160-180 1:30-2:00
Chop, spare rib 1-1.5 kg Rotitherm 1170-180 1:00-1:30
Meat loaf 750 g-1 kg Rotitherm 1160-170 0:45-1:00
Porkknuckle (pre-
cooked) 750 g-1 kg Rotitherm 1150-170 1:30-2:00
Veal
Roast veal 1 kg Rotitherm 1160-180 1:30-2:00
Knuckle of veal 1.5-2 kg Rotitherm 1160-180 2:00-2:30
Lamb
Leg of lamb, roast
lamb 1-1.5 kg Rotitherm 1150-170 1:15-2:00
Saddle of lamb 1-1.5 kg Rotitherm 1160-180 1:00-1:30
Game
Saddle of hare, leg
of hare up to 1 kg Conven-
tional 3220-
2501) 0:25-0:40
Saddle of venison 1.5-2 kg Conven-
tional 1210-220 1:15-1:45
Haunch of venison 1.5-2 kg Conven-
tional 1200-210 1:30-2:15