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• baste large roasts and poultry with
their juices several times during
roasting.
10.11 Roasting tables
Beef
Food
Pot roast
Roast beef
or fillet:
1)
rare
Roast beef
or fillet: me‐
dium
Roast beef
or fillet: well
done
1) Preheat the oven.
Pork
Food
Shoulder,
neck, ham
joint
Chop, spare
rib
Meat loaf
Pork knuck‐
le (pre‐
cooked)
Veal
Food
Roast veal
Knuckle of
veal
Function
Conventional
Cooking
Grill + Fan
Grill + Fan
Grill + Fan
Function Quantity
Grill +
1 - 1.5 kg
Fan
Grill +
1 - 1.5 kg
Fan
Grill +
750 g - 1 kg
Fan
Grill +
750 g - 1 kg
Fan
Function Quantity
Grill +
1 kg
Fan
Grill +
1.5 - 2 kg
Fan
Quantity
Temper‐
ature
(°C)
1 - 1.5 kg
230
per cm of
190 - 200 5 - 6 per cm of
thickness
per cm of
180 - 190 6 - 8 per cm of
thickness
per cm of
170 - 180 8 - 10 per cm
thickness
Tempera‐
ture (°C)
160 - 180
170 - 180
160 - 170
150 - 170
Tempera‐
ture (°C)
160 - 180
160 - 180
Time (min)
Shelf posi‐
tion
120 - 150
1
1
thickness
1
thickness
1
of thickness
Time (min)
90 - 120
60 - 90
50 - 60
90 - 120
Time (min)
Shelf posi‐
tion
120 - 150
1
120 - 150
1
Shelf posi‐
tion
1
1
1
1
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