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Food
Roast beef or fillet: medi‐
um
Roast beef or fillet: well
done
1) Preheat the oven.
Pork
Food
Shoulder, neck, ham joint
Chop, spare rib
Meat loaf
Pork knuckle (pre-cooked) 750 g - 1 kg
Veal
Food
Roast veal
Knuckle of veal
Lamb
Food
Leg of lamb, roast lamb
Saddle of lamb
Poultry
Food
Poultry portions
Half chicken
Chicken, poulard
Duck
Goose
Turkey
Turkey
Quantity
Temperature
(°C)
per cm. of thick‐
180 - 190
ness
per cm. of thick‐
170 - 180
ness
Quantity
Temperature
(°C)
1 - 1.5 kg
160 - 180
1 - 1.5 kg
170 - 180
750 g - 1 kg
160 - 170
150 - 170
Quantity
Temperature
(°C)
1 kg
160 - 180
1.5 - 2 kg
160 - 180
Quantity
Tempera‐
ture (°C)
1 - 1.5 kg
150 - 170
1 - 1.5 kg
160 - 180
Quantity
Tempera‐
ture (°C)
200 - 250 g
200 - 220
each
400 - 500 g
190 - 210
each
1 - 1.5 kg
190 - 210
1.5 - 2 kg
180 - 200
3.5 - 5 kg
160 - 180
2.5 - 3.5 kg
160 - 180
4 - 6 kg
140 - 160
ENGLISH
Time
Shelf po‐
(min)
sition
6 - 8
1
8 - 10
1
Time
Shelf po‐
(min)
sition
90 - 120
1
60 - 90
1
50 - 60
1
90 - 120
1
Time
Shelf po‐
(min)
sition
90 - 120
1
120 - 150
1
Time
Shelf po‐
(min)
sition
100 - 120
1
40 - 60
1
Time
Shelf po‐
(min)
sition
30 - 50
1
35 - 50
1
50 - 70
1
80 - 100
1
120 - 180
1
120 - 150
1
150 - 240
1
23
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