Table of Contents
Advertisement
BAKING IN THE OVEN
Roasting table
Guide level
Type of meat
bottom up)
Roast beef or fille
rare
oven warmed up
juicy( "medium")
oven warmed up
"well done"
oven warmed up
Roast joint
Pork
Roast joint
Ham
Fillet
VEAL
LAMB
VENISON
POULTRY
Chicken
Goose(approx.2kg)
FISH
Temp
(
(from
bottom up)
160-180
2
2
160-180
2
160-180
2
160-170
2
160-180
2
175-180
2
170-180
2
160-180
175-180
2
Temp
Guide level
(
(from
2
2
2
2
2
2
30
Temp
Guide level
(
(from
(from
bottom up)
bottom up)
3
250
3
250
210-230
3
200-220
2
2
200-210
2
200-210
210-230
3
2
200-210
2
200-220
200-220
2
2
220-250
2
190-200
210-220
2
Roasting
time
(in min.)
per 1 cm
12-15
15-25
25-30
120-140
90-140
60-90
25-30
90-120
100-120
100-120
50-80
150-180
50-80
Advertisement
Table of Contents
