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Lamb
Food
Leg / shoulder / saddle
Pork
Food
1)
Roast pork
1)
Pork loin
Neck fillets
Ham
1) Other. Can be browned off after roasting under the grill or with top / bottom heat at
250°C. If you are using a meat probe, remove it before grilling.
Poultry
Food
Chicken, parted
1)
Duck
Duck slow roasting
Roast turkey, stuffed
Turkey breast
1) Other. Can be browned off after roasting under the grill or with top / bottom heat at
250°C. If you are using a meat probe, remove it before grilling.
9.10 Conventional Roasting
Beef
Food
1)
Roast beef
Rump steak - browning
Rump steak - roasting
Roast beef
1) Other. Can be browned off after roasting under the grill or with top / bottom heat at
250°C. If you are using a meat probe, remove it before grilling.
Temperature
(°C)
160
Temperature
(°C)
175
175
160
150
Temperature
(°C)
180
150
130
1)
150
175
Temperature
(°C)
125
225
160
180
ENGLISH
Time (min / kg)
Shelf po‐
sition
80 - 100
2
Time (min / kg) Shelf po‐
sition
60 - 70
2 - 3
60
2 - 3
90 - 120
2 - 3
60 - 100
1 - 2
Time (min / kg) Shelf posi‐
tion
55 - 65
2 - 3
55 - 65
2 - 3
total around 5
2 - 3
hours
50 - 60
1 - 2
70 - 80
2 - 3
Time (min / kg) Shelf posi‐
tion
80 - 120
2 - 3
total 10
2 - 3
50 - 60
2 - 3
90 - 120
1 - 3
19
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