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Table: Meat, roasting, casseroles
Meat
FAN COOKING
Shelf
posi-
tion
from
bottom
Pork
Shoulder;
leg; rolled;
boned
2
spare rib;
loin of pork
Beef
Inexpensive
2
cuts
Prime cuts
-rare
2
-medium
2
-well done
2
Yorkshire
pudding
- small
3
- large
2
CONVENTIONAL
Shelf
Temp.
posi-
ºC
tion
from
bottom
2
170-180
or 1
160-170
2
1
2
170-180
170-180
2
170-180
2
1
2
200
1
2
180-190
ROTITHERM
Shelf
Temp.
posi-
ºC
tion
from
bottom
190-210
2
180-200
-
3
1
200-210
or 2
3
190-210
or 2
190-210
2
200-250
3
1
2
210-250
Operating Instructions
Time
2
Temp.
Hrs. : Min.
ºC
0:30-0:35
per 450 g/1 lb
150-160
plus
30-35 mins
0:35-0:40
per 450 g/1 lb
-
plus
15-20 mins
0:15-0:20
per 450 g/1 lb
1
150-160
plus
15-20 mins
0:20-0:25
150-160
per 450 g/1 lb
plus
25-25 mins
0:30-0:35
150-160
per 450 g/1 lb
plus
25-30 mins
250
0:10-0:15
220-230
0:30-0:40
41
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