Operating Instructions
48
Roasting Table
Type of Meat
Quantity Conventional ÂRotitherm ¿Time
Weight
Oven
Level
from
Bottom
Tempe
rature
ºC
Oven
Level
from
Bottom
Tempe
rature
ºC
Hrs. mins.
Beef
Pot roas t 1-1.5 kg 2200-230 - - 2:00-2:30
Roast beef or
fillet
each cm.
thick
- inside raw each cm.
thick 223012190-200 0:05-0:06
- inside rare each cm.
thick 223012180-190 0:06-0:08
- well done each cm.
thick 2210-23012170-180 0:08-0:10
Pork
Shoulder, Neck,
Ham 1-1.5 kg 2210-220 2160-180 1:30-2:00
Cutlet, Loin 1-1.5 kg 2180-190 2170-180 1:00-1:30
Meat loaf 750 g-1
kg 2170-180 2160-170 0:45-1:00
Knuckles of pork
(pre-cooked)
750 g-1
kg 2210-220 2150-170 1:30-2:00
Veal
Roast veal 1 kg 2210-220 2160-180 1:30-2:00
Knuckles of veal 1.5-2 kg 2210-225 2160-180 2:00-2:30
Lamb
Leg of lamb,
Roast lamb 1-1.5 kg 2210-220 2150-170 1:15-2:00
Saddle of lamb 1-1.5 kg 2210-220 2160-180 1:00-1:30