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Roasting Table
Type of Meat
Beef
Pot roast
Roast beef or fillet
- rare
- medium rare
- well done
Pork
Shoulder, neck
ham joint
Chop, smoked loin chop
Meat loaf
Pork knuckles
(pre-cooked)
Veal
Roast veal
Knuckle of veal
Lamb
Leg of lamb, roast lamb
Saddle of lamb
Game
Whole piece of hare,
haunch or jointed hare
Saddle of venison
Haunch of venison
Shelf Posi-
Quantity
tion
Weight
from Bot-
tom
1-1.5 kg
1
1
per cm thick-
1
ness
per cm thick-
1
ness
per cm thick-
1
ness
1-1.5 kg
1
1-1.5 kg
1
750 g -1 kg
1
750 g -1 kg
1
1 kg
1
1.5-2 kg
1
1-1.5 kg
1
1-1.5 kg
1
up to 1 kg
3
1.5-2 kg
1
1.5-2 kg
1
Tempera-
Time
ture
Hours:Mins.
§C
200-250
2:00-2:30
per cm thick-
ness
1
0:06-0:08
230-250
1
0:08-0:10
230-250
1
0:10-0:12
210-230
210-220
1:30-2:00
180-190
1:00-1:30
170-180
0:45-1:00
210-220
1:30-2:00
210-220
1:30-2:00
210-225
2:00-2:30
210-220
1:15-2:00
210-220
1:00-1:30
1
0:25-0:40
220-250
210-220
1:00-1:30
00-210
1:15-1:50
27
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