Table of Contents
Advertisement
Roasting table
The table contains the required temperatures, roasting times and shelf levels
for various kinds of meat. The figures stated are approximate figures only.
• We recommend cooking meat and fish weighing over 1 kg in the oven.
• For lean meat and fish, use conventional heat. For all other kinds of meat
we recommend convection grilling(
• Add a little liquid to prevent roasting juices or fat from getting burned on.
• Turn the joint over after about half or two thirds of the cooking time.
TIP:For better roasting results, baste joints and poultry with their own juices a
number of times during the roasting process.
Switch off the oven 10 minutes before the end of cooking time. Make use of
the residual heat available.
Operating mode
Type of
meat
Beef
Pot roast
Roast beef or
fillet of beef
– rare
– pink
– well done
Pork
Shoulder, neck,
ham
Chop, loin
Pork roast
Knuckle of pork
(pre-cooked)
Conventional
Weight,
Shelf
size
level
1–1.5 kg
2
2.5cm thick
2
2.5cm thick
2
2.5cm thick
2
1–1.5 kg
2
1–1.5 kg
2
750 g–1 kg
2
750 g–1 kg
2
) mode.
Convection
heat
grilling
Temp.
Shelf
in °C
level
200–230
–
230
1
2
1
230
2
210–230
1
2
210–220
2
180–190
2
170–180
2
210–220
2
46
Cooking
time
Temp.
in hrs,
in °C
mins.
–
2:00–2:30
190–200
0:05–0:06
180–190
0:06–0:08
170–180
0:08–0:10
160–180
1:30–2:00
170–180
1:00–1:30
160–170
0:45–1:00
150–170
1:30–2:00
Advertisement
Table of Contents
