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Roasting table
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Type of meat
Pork
Shoulder, neck, ham joint
(1000-1500 g)
Chop, spare rib (1000-1500 g)
Meat loaf (750-1000 g)
Porkknuckle, pre-cooked
(750-1000 g)
Beef
Pot roast (1000-1500 g)
Roast beef or fillet,
per cm. of thickness
Veal
Roast veal (1000 g)
Knuckle of veal (1500-2000 g)
Lamb
Leg of lamb (1000-1500 g)
Saddle of lamb (1000-1500 g)
Roasting smaller items on the baking tray
Sausages "Cordon bleu"
Sausages
Escalope or chop coated with
breadcrumbs
Rissoles
Fish (steamed)
Whole fish (1000-1500 g)
Poultry
Chicken, poulard (1-1,5 kg)
Half chicken (400-500 g each)
Ventitherm ® Fan Operated Cooking
Temperature
Shelf position
1
170-190
1
180-200
1
180-200
1
170-190
1
180-200
1
210-230*
1
170-190
1
170-190
1
170-190
1
180-200
1
220-230*
1
220-230*
1
220-230*
1
210-220*
1
210-220
1
190-210
1
200-220
Time
°C
Hours mins.
1:30-2:00
1:00-1:30
0:45-1:00
1:30-2:00
2:00-2:30
0:06-0:09
per cm. of
thickness
1:30-2:00
2:00-2:30
1:15-2:00
1:00-1:30
0:05-0:08
0:12-0:15
0:15-0:20
0:15-0:20
0:45-1:15
0:45-1:15
0:35-0:50
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