Operating Instructions
34
Roasting with Rotitherm The information given in bold shows you the best oven function to use
in each case.
Type of Meat Quantity Rotitherm
Time
Weight Shelf Pos.
from
Bottom
Temp.
in °C
Hr. : Min.
Beef
Roast Beef or Fillet
-red inside
- pink inside
- cooked through
per cm
height
5
5
5
180 – 190
180 – 190
170 – 180
per cm height
0:05 – 0:06
0:06 – 0:08
0:08 – 0:10
Pork
Shoulder,
Neck,
Joint of Ham
1- 1.5 kg 2/3 150 – 170 1:40 – 2:00
Chop, Kassler
Meat Loaf 1 – 1.5 kg 2/3 150 – 170 1:10 – 1:30
Knuckle of Pork
(pre-cooked) 1 – 1.5kg 2 140 – 160 1:4 0 – 2:00
Veal
Knuckle of Veal 1 – 1.5 kg 2 140 – 16 0 2:0 0 – 2:30
Lamb
Leg of Lamb,
Roast Lamb 1 – 1.5 kg 2 140 – 16 0 1:20 – 2: 00
Saddle of Lamb 1 – 1.5 kg 2 150 – 170 1:00 – 1:30
Game
Saddle of Venison 1.5 -2 kg 2 150 – 160 1:20 – 1:30
Leg of Venison 1.5 -2 kg 2 140 – 150 1:75 – 1:50
Poultry
Poultry Pieces
4 – 6 pieces per 200 – 250 g 4 170 -190 0:40 – 0:50