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Roasting table
Type of meat
Beef
Beef loin
Beef loin
Roast beef, rare
Roast beef, well
done
Pork
Pork roast with
skin
Flank
Flank
Pork loin
Meat roll
Pork cutlet
Minced meat
roast
Veal
Veal roll
Veal knuckle
Lamp
Lamp prime ribs
Mutton blade bone
Venison
Hare ribs
Hare blade bone
Boar ham
Poultry
Chicken entire
Hen
Duck
Goose
Turkey
Fish
Fish, entire
Fish soufflé
Weight
Guide
(in grams)
(from bottom
up)
1000
2
1500
2
1000
2
1000
2
1500
2
1500
2
2000
2
1500
2
1500
2
1500
2
1500
2
1500
2
1700
2
1500
2
1500
2
1500
2
1500
2
1500
2
1200
2
1500
2
1700
2
4000
2
5000
2
1000
2
1500
2
level
Temp
Roasting
（℃）
(in min.)
210-230
210-230
230-240
230-240
190-200
200-210
190-210
210-230
210-230
190-210
220-230
190-210
190-210
200-210
200-210
200-220
200-220
200-220
210-220
210-220
190-210
170-180
160-170
210-220
190-210
temp
（℃）
time
2
200-220
2
200-220
2
220-230
2
220-230
2
170-180
2
180-190
2
170-200
2
200-220
2
200-220
2
170-200
2
210-220
2
170-200
2
170-200
2
180-200
2
180-200
2
180-210
2
180-210
2
180-210
2
200-210
2
200-210
2
170-200
2
150-160
2
140-150
2
200-210
2
170-200
Roasting
time
（in min.）
100-120
120-150
30-40
40-50
140-160
120-150
150-180
120-140
120-140
100-120
60-70
90-120
120-130
100-120
120-130
100-120
100-120
100-120
60-70
70-90
120-150
180-200
180-240
50-60
50-70
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