Roasting table

Type of meat

Quantity

Ovenfunction

Shelf

Temper-

Time

ature

Hours

position

 

 

 

°C

mins.

 

 

 

 

 

 

 

 

 

 

Beef

 

 

 

 

 

Pot roast

1-1.5 kg

Conven-

1

200-250

2:00-2:30

tional

 

 

 

 

 

Roast beef or fillet

 

 

 

 

per cm. of

 

 

 

 

 

 

 

 

thickness

 

 

 

 

 

- rare

per cm.

Rothi-

1

190-

0:05-0:06

of thickness

therm

2001)

 

 

 

- medium

per cm.

Rothi-

1

180-190

0:06-0:08

of thickness

therm

 

 

 

 

- well done

per cm.

Rothi-

1

170-180

0:08-0:10

of thickness

therm

 

 

 

 

Pork

 

 

 

 

 

Shoulder, neck, ham

1-1.5 kg

Rothi-

1

160-180

1:30-2:00

joint

therm

 

 

 

 

Chop, spare rib

1-1.5 kg

Rothi-

1

170-180

1:00-1:30

therm

 

 

 

 

 

Meat loaf

750 g-1 kg

Rothi-

1

160-170

0:45-1:00

therm

 

 

 

 

 

Porkknuckle (pre-

750 g-1 kg

Rothi-

1

150-170

1:30-2:00

cooked)

therm

 

 

 

 

Veal

 

 

 

 

 

 

 

 

 

 

 

Roast veal

1 kg

Rothi-

1

160-180

1:30-2:00

therm

 

 

 

 

 

Knuckle of veal

1.5-2 kg

Rothi-

1

160-180

2:00-2:30

therm

 

 

 

 

 

Lamb

 

 

 

 

 

Leg of lamb, roast

1-1.5 kg

Rothi-

1

150-170

1:15-2:00

lamb

therm

 

 

 

 

Saddle of lamb

1-1.5 kg

Rothi-

1

160-180

1:00-1:30

therm

 

 

 

 

 

 

 

 

 

 

 

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