34
Table: Meat, roasting, casseroles Meat
Fan Cooking Rotitherm Time
Shelf
position
Tempe-
rature
ºC
Shelf
Position
Tempe-
rature2
ºC
hrs. : min.
Pork
Shoulder; leg;
rolled;
boned spare rib;
loin of pork
2 170-180 2150-160
0:30-0:35
per 450 g/1 lb
plus 30-35 mins
Beef
Inexpensive cuts 2160-170 - -
0:35-0:40
per 450 g/1 lb
plus 15-20 mins
Prime cuts
-rare 2170-
1801)
1)Pre-Heat oven.
2)For rotitherm roasting and joints of 5 lb & over eliminate the additonal time.
The figures printed bold indicate the best oven function and temperature to use in
each case.
Select the lower temperature to start with, then select the higher one only if re-
quired.
3
or 2
150-
1601)
0:15-0:20
per 450 g/1 lb
plus 15-20 mins
-medium 2 170-180 3
or 2 150-160
0:20-0:25
per 450 g/1 lb
plus 25-25 mins
-well done 2170-180 2150-160
0:30-0:35
per 450 g/1 lb
plus 25-30 mins
Yorkshire pudding
- small 3 2001) 3 250 0:10-0:15
- large 2 180-
1901) 2 220-230 0:30-0:40
Lamb 2 170-180 2150-160
0:30-0:35
per 450 g/1 lb
plus 30-35 mins
Veal 2170-180 3
or 2 150-160
0:30-0:35
per 450 g/1 lb
plus 30-35 mins