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Food to be roasted
Shoulder, neck, ham joint (1,000-1,500g)
Chops, Kasseler (smoked loin of pork)
(1,000-1,500g)
Meat loaf (750-1,000 g)
Knuckle of pork (pre-cooked)
(750-1,000g)
Beef
Pot roast (1,000-1,500 g)
Roast beef or filet, per cm of thickness
Veal
Pot roast (1,000-1,500 g)
Knuckle of veal (1500-2000 g)
Lamb
Leg of lamb (1,000-1,500 g)
Saddle of lamb (1,000-1,500 g)
Quick roast items cooked on a baking tray
Sausages 'cordon bleu'
Small sausages
Schnitzel or chops, crumbed
Rissoles
Fish (steamed)
Whole fish (1,000-1,500g)
Poultry
Chicken, poulard (1-1.5 kg)
Half chicken (per 400-500 g)
Poultry pieces (per 200-250 g)
Duck (1500-2000 g)
Game
Saddle of hare, leg of hare (up to 1,000 g) 1
Usage, Tables and Tips
Ventitherm ® Fan Operated Cooking
Oven level
Temperature °C
1
170-190
1
180-200
1
180-200
1
170-190
1
180-200
1
210-230
1
170-190
1
170-190
1
170-190
1
180-200
1
220-230
1
220-230
1
220-230
1
210-220
1
210-220
1
190-210
1
200-220
1
200-220
1
180-200
220-230
33
Hrs.: Mins.
1:30-2:00
1:00-1:30
0:45-1:00
1:30-2:00
2:00-2:30
1)
0:06-0:09 per
cm of thick-
ness
1:30-2:00
2:00-2:30
1:15-2:00
1:00-1:30
1)
0:05-0:08
0:12-0:15
1)
1)
0:15-0:20
0:15-0:20
1)
0:45-1:15
0:45-1:15
0:35-0:50
0:35-0:50
1:15-1:45
1)
0:25-0:40
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