88
Table of roasting The time specifications are provided as guidelines
values
only and depend on the type and quality of the meat.
3D hot air ˜
Top and bottom heating
/
Food Shelf Temperature Roasting time Shelf Temperature
position in ° C minutes position in ° C
Pork
Joint with skin (2 kg)
(e.g. shoulder or knuckle) 1 160 – 170 100 – 130 – –
Joint/roast (1.5 kg) 1 160 – 170 90 – 120 1 190 – 210
Smoked pork (1 kg) 1 160 – 170 70 – 80 1 190 – 210
Pork fillet 1 170 – 180 30 – 45 1 200 – 230
Meat loaf (750 g) 1 170 – 190 60 – 70 1 190 – 210
Beef
Fillet 1 180 – 190 45 – 65 1 200 – 220
Sirloin (rare) 1 180 – 190 30 – 45 1 200 – 220
Veal
Joint/breast 1 160 – 170 90 – 120 1 180 – 200
Knuckle 1 160 – 170 100 – 130 1 190 – 210
Lamb
Leg 1 180 – 190 70 – 110 1 200 – 220
Saddle 1 160 – 170 90 – 120 1 200 – 220
Poultry
Chicken 1 kg 1 170 – 180 60 – 70 1 200 – 220
Duck 2 kg 1 160 – 170 90 – 120 1 190 – 210
Goose 3 kg 1 150 – 160 130 – 180 – –
Game
Saddle of venison 1 160 – 170 90 – 120 1 200 – 220
Venison joint 1 160 – 170 90 – 120 1 190 – 210
Pork/venison joint 1 160 – 170 100 – 120 1 190 – 210
Serving of fish
(e.g. trout) 1 160 – 170 30 – 40 2 180 – 200
To Next Page
Loading...
