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To keep meat more succulent:
• roast lean meat in the roasting tin with
the lid or use roasting bag.
• roast meat and fish in large pieces (1
kg or more).
9.11 Roasting tables
Beef
Food
Quantity
Pot roast
1 - 1.5 kg
Roast beef or fil-
per cm of
let: rare
thickness
Roast beef or fil-
per cm of
let: medium
thickness
Roast beef or fil-
per cm of
let: well done
thickness
1) Preheat the oven.
Pork
Food
Quantity
(kg)
Shoulder /
1 - 1.5
Neck / Ham
joint
Chop / Spare
1 - 1.5
rib
Meatloaf
0.75 - 1
Pork knuckle
0.75 - 1
(precooked)
Veal
Food
Quantity
(kg)
Roast veal
1
Knuckle of
1.5 - 2
veal
• baste large roasts and poultry with
their juices several times during
roasting.
Function
Tempera-
ture (°C)
Top / Bot-
230
tom Heat
Turbo Grill-
190 - 200
ing
Turbo Grill-
180 - 190
ing
Turbo Grill-
170 - 180
ing
Function
Tempera-
ture (°C)
Turbo Grill-
160 - 180
ing
Turbo Grill-
170 - 180
ing
Turbo Grill-
160 - 170
ing
Turbo Grill-
150 - 170
ing
Function
Temperature
(°C)
Turbo Grill-
160 - 180
ing
Turbo Grill-
160 - 180
ing
ENGLISH
Time (min)
Shelf posi-
tion
120 - 150
1
5 - 6
1
1)
6 - 8
1
1)
8 - 10
1
1)
Time (min)
Shelf posi-
tion
90 - 120
1
60 - 90
1
50 - 60
1
90 - 120
1
Time (min)
Shelf posi-
tion
90 - 120
1
120 - 150
1
19
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