47
Roasting table
Type of meat
Ventitherm ® Fan Operated Cooking
Shelf position Temperature
°C
Time
Hours mins.
Pork
Shoulder, neck, ham joint
(1000-1500g) 1170-190 1:30-2:00
Chop, spare rib (1000-1500g) 1180-200 1:00-1:30
Meat loaf (750-1000 g) 1180-200 0:45-1:00
Porkknuckle, pre-cooked
(750-1000g) 1170-190 1:30-2:00
Beef
Pot roast (1000-1500g) 1180-200 2:00-2:30
Roast beef or fillet,
per cm. of thickness 1210-230*
0:06-0:09
per cm. of
thickness
Veal
Roast veal (1000 g) 1170-190 1:30-2:00
Knuckle of veal (1500-2000 g) 1170-190 2:00-2:30
Lamb
Leg of lamb (1000-1500 g) 1170-190 1:15-2:00
Saddle of lamb (1000-1500g) 1180-200 1:00-1:30
Roasting smaller items on the baking tray
Sausages “Cordon bleu” 1220-230* 0:05-0:08
Sausages 1220-230* 0:12-0:15
Escalope or chop coated with
breadcrumbs 1220-230* 0:15-0:20
Rissoles 1210-220* 0:15-0:20
Fish (steamed)
Whole fish (1000-1500g) 1210-220 0:45-1:15
Poultry
Chicken, poulard (1-1,5 kg) 1190-210 0:45-1:15
Half chicken (400-500g each) 1200-220 0:35-0:50