CONSTRUCTA Built-in oven - Roasting Table; Roasting Guide Values

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Hot air * Top and bottom heat /
Roast meat Slide-in Temperature Roasting Slide-in Temperature
level in ° C duration level in ° C
- in minutes
Pork
Roast joint with crackling
e.g. shoulder or knuckle 1 160 – 170 100 – 130 2 200 – 220
Roast joint / collared pork 1 160 – 170 100 – 140 2 190 – 210
Smoked pork (1Kg) 1 160 – 170 70 – 80 2 190 – 210
Filet of pork 1 180 – 190 30 – 45 3 210 – 230
Meat loaf 1 170 – 190 65 – 75 2 190 – 210
Beef
Filet 1 180 – 190 45 – 65 2 200 – 220
Roast beef (pink) – – 40 – 60 2 230 – 240
Veal
Roast/ Brisket 1 160 – 170 90 – 120 2 180 – 200
Knuckle 1 160 – 170 100 – 130 2 190 – 210
Lamb
Leg 1 180 – 190 70 – 110 2 200 – 220
Back 1 160 – 170 90 – 120 2 200 – 220
Poultry
Chicken 1kg 1 170 – 180 60 – 70 2 200 – 220
Duck 1 160 – 170 90 – 120 2 190 – 210
Goose 4kg 1 150 – 160 130 – 180 2 180 – 200
(1 for high
slow-cook food)
Game
Venison (back) 1 160 – 170 90 – 120 2 200 – 220
Venison (roast joint) 1 160 – 170 90 – 120 2 190 – 210
Roast boar/deer 1 160 – 170 100 – 120 2 190 – 210
Fish 1 160 – 170 30 – 40 2 180 – 200
Further information and recipes can be found in the enclosed recipe book.
Roasting table Details stated in the table are guide values.
The values can vary according to the roast size and
type and the roasting pot used.