Roast
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Roasting duration Ɂ
The roasting time can be determined by
multiplying the thickness of the roast (in
cm (approx. 3/8 in.)) by the time per
centimeter thickness [min/cm] (listed
below), depending on the type of meat:
– Beef / Game: 15–18 min/cm
– Pork / Veal / Lamb: 12–15 min/cm
– Sirloin / Fillet: 8–10 min/cm
Roasting times are approx. 20 minutes
longer per kilo (approx. 2 lbs.) for frozen
meat. Frozen meat weighing less than
approx. 1.5 kg (approx. 3 lbs.) does not
need to be defrosted before roasting.
Check if the meat is cooked after the
shorted duration quoted.
Shelf levels ʵʵ
As a general rule use shelf level 1.
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