23Uses, Tables and Tips
Roasting table
Type of meat Quantity Ovenfunction Shelf
position
Tempera-
ture
°C
Time
Hours mins.
Beef
Pot roas t 1-1.5 kg Conventional 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 k g 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 R otitherm 1150-170 1:15-2:00
Saddle of lamb 1-1.5 k g Rotitherm 1160-180 1:00-1:30
Game
Saddle of hare, leg of
hare up to 1 kg Conventional 3220-2501) 0:25-0:40
Saddle of venison 1.5-2 kg Conventional 1210-220 1:15-1:45
Haunch of venison 1.5-2 kg Conventional 1200-210 1:30-2:15
Poultry
Poultry portions 200-250g
each Rotitherm 1200-220 0:35-0:50
Half chicken 400-500g
each Rotitherm 1190-210 0:35-0:50
Chicken, poulard 1-1.5 kg Rotitherm 1190-210 0:45-1:15