Lamb
Food Temperature (°C) Time (min / kg) Shelf posi‐
tion
Leg / shoulder / saddle 160 80 - 100 2
Pork
Food Temperature (°C) Time (min / kg) Shelf posi‐
tion
Roast pork
1)
175 60 - 70 2 - 3
Pork loin
1)
175 60 2 - 3
Neck fillets 160 90 - 120 2 - 3
Ham 150 60 - 100 1 - 2
1)
Other. Can be browned off after roasting under the grill or with top / bottom heat at 250°C. If you are using a
meat probe, remove it before grilling.
Poultry
Food Temperature (°C) Time (min / kg) Shelf posi‐
tion
Chicken, parted 180 55 - 65 2 - 3
Duck
1)
150 55 - 65 2 - 3
Duck slow roasting
1)
130 total around 5 hours 2 - 3
Roast turkey, stuffed 150 50 - 60 1 - 2
Turkey breast 175 70 - 80 2 - 3
1)
Other. Can be browned off after roasting under the grill or with top / bottom heat at 250°C. If you are using a
meat probe, remove it before grilling.
10.12 Conventional Roasting
Beef
Food Temperature (°C) Time (min / kg) Shelf posi‐
tion
Roast beef
1)
125 80 - 120 2 - 3
Rump steak - browning 225 total 10 2 - 3
Rump steak - roasting 160 50 - 60 2 - 3
Roast beef 180 90 - 120 1 - 3
1)
Other. Can be browned off after roasting under the grill or with top / bottom heat at 250°C. If you are using a
meat probe, remove it before grilling.
ENGLISH 23
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