Table of Contents
Advertisement
10.6 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.
Veal
Food
1)
Fillet of 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.
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
1)
Duck slow roasting
18
ENGLISH
Temperature (°C)
125
225
160
180
Temperature (°C)
180
Temperature (°C)
180
Temperature (°C)
200
200
180
160
Temperature (°C)
200
160
130
Time (min / kg)
Shelf posi‐
tion
80 - 120
2
total 10
2
50 - 60
2
90 - 120
2
Time (min / kg)
Shelf posi‐
tion
60 - 70
2
Time (min / kg)
Shelf posi‐
tion
80 - 100
2
Time (min / kg)
Shelf posi‐
tion
60 - 70
3
60
3
90 - 120
3
60 - 100
2
Time (min / kg)
Shelf posi‐
tion
55 - 65
2
55 - 65
2
5 hours
2
Advertisement
Table of Contents
