Roasting chart
Meat/Fish U / [
6
[°C]
+
[min]
Topside of beef, approx. 1 kg 170–190 100–130
2)
Beef fillet or sirloin joint, approx. 1 kg 200–220 45–55
3)
Venison, approx. 1 kg 140–160 100–120
4)
Pork joint, approx.1 kg 160–180 100–120
4)
Pork joint with crackling, approx. 2 kg 160–180 130–160
4)
Gammon joint, approx. 1 kg 150–170 60–80
4)
Meat loaf, approx. 1 kg 160–180 60–70
4)
Veal, approx. 1.5 kg 180–200 80–100
4)
Leg of lamb, approx. 1.5 kg 170–190 90–120
4)
Saddle of lamb, approx. 1.5 kg 170–190 50–60
3)
Poultry, 0.8–1 kg 180–200 60–70
Poultry, approx. 2 kg 170–190 100–120
Poultry, stuffed, approx. 2 kg 170–190 110–130
Poultry, approx. 4 kg 160–180 150–180
Fish, whole, approx. 1.5 kg 160–180 35–55
The data for the recommended function is printed in bold.
The times given are for an oven which has not been pre-heated.
In general, if a range of temperatures is given, it is best to select the lower
temperature and to check the food after the shortest time.
The temperatures quoted are for roasting in an open dish.
Lower the temperature by approx. 10 °C if roasting directly on the universal tray or
on the rack with the universal tray underneath.
Roasting
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