16Helpful hints and tips
Type of meat
- well done
1) preheat the oven
Pork
Type of meat
Shoulder, neck, ham joint
Chop, spare rib
Meat loaf
Porknuckle (precooked)
Veal
Type of meat
Roast Veal
Knuckle of veal
Lamb
Type of meat
Leg of lamb, roast lamb
Saddle of lamb
Game
Quantity | Oven function | Shelf | Tempera- | Time |
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| level | ture °C | (h:min) |
for each cm | ROTITHERM | 1 | 170 - 180 | 0:08 - 0:10 |
of thickness |
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Quantity | Oven function | Shelf | Tempera- | Time |
|
| level | ture °C | (h:min) |
1 - 1.5 kg | ROTITHERM | 1 | 160 - 180 | 1:30 - 2:00 |
1 - 1.5 kg | ROTITHERM | 1 | 170 - 180 | 1:00 - 1:30 |
750 g - 1 kg | ROTITHERM | 1 | 160 - 170 | 0:45 - 1:00 |
750 g - 1 kg | ROTITHERM | 1 | 150 - 170 | 1:30 - 2:00 |
Quantity | Oven function | Shelf | Tempera- | Time |
|
| level | ture °C | (h:min) |
1 kg | ROTITHERM | 1 | 160 - 180 | 1:30 - 2:00 |
1,5 | ROTITHERM | 1 | 160 - 180 | 2:00 - 2:30 |
Quantity | Oven function | Shelf | Tempera- | Time |
|
| level | ture °C | (h:min) |
1 - 1,5 kg | ROTITHERM | 1 | 150 - 170 | 1:15 - 2:00 |
1 - 1,5 kg | ROTITHERM | 1 | 160 - 180 | 1:00 - 1:30 |
Type of meat
Saddle of hare, leg of hare1)
Saddle of venison
Haunch of venison
1) preheat the oven
Poultry
Quantity
up to 1 kg
1,5 - 2 kg
1,5 - 2 kg
Oven function |
| Shelf | |
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| level |
| CONVEN- |
| 3 |
| TIONAL |
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| CONVEN- |
| 1 |
| TIONAL |
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| CONVEN- |
| 1 |
| TIONAL |
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Tempera- Time
ture °C (h:min) 220 - 250 0:25 - 0:40
210 - 220 1:15 - 1:45
200 - 210 1:30 - 2:15
Type of meat
Poultry portions
Quantity | Oven function | Shelf | Tempera- | Time |
|
| level | ture °C | (h:min) |
200 - 250 g | ROTITHERM | 1 | 200 - 220 | 0:35 - 0:50 |
each |
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