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Food
Steaks: Well Done
Toasted Sandwiches
10.13 Thermal Grilling - Main Oven
Roasting
Food
Beef: Pot roast
Beef: Topside beef
or filler - rare
Beef: Topside beef
or filler - medium
Beef: Topside beef
or filler - well done
Pork: Shoulder,
neck, ham
Pork: Pork chop
Pork: Meatloaf
Pork: Knuckle of
pork (pre-cooked)
Veal: Roast veal
Veal: Knuckle of
veal
Lamb: Roast lamb,
leg of lamb
Lamb: Saddle of
lamb
Poultry
Half Chicken
Duck
Goose
Turkey
Turkey
Time (min)
12 - 15
3 - 4
Quantity (kg)
-
per cm of thickness
per cm of thickness
per cm of thickness
1 - 1.5
1 - 1.5
0.75 - 1
0.75 - 1
1
1.5 - 2
1 - 1.5
1 - 1.5
1 - 1.5
0.5 - 1
1.5 - 2
3.5 - 5
2.5 - 3.5
4 - 6
Temperature
Time (min)
(°C)
180 - 230
150 - 180
190 - 200
5 - 6
180 - 190
6 - 8
170 - 180
8 - 10
160 - 180
90 - 120
160 - 180
60 - 90
160 - 170
45 - 60
150 - 170
90 - 120
160 - 180
90 - 120
160 - 180
120 - 150
150 - 170
75 - 120
160 - 180
60 - 90
190 - 210
45 - 75
190 - 210
35 - 50
180 - 200
75 - 105
160 - 180
135 - 210
160 - 180
105 - 150
140 - 160
150 - 240
Shelf position
3
3
Shelf posi-
tion
3
3
3
3
2
2
2
2
2
2
2
2
2
2
1
1
1
1
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