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– roast lean meat in the roasting tin
with the lid or use roasting bag.
– roast meat and fish in pieces
weighting minimum 1 kg.
10.8 Conventional Roasting
Beef
Food
Pot roast
Roast beef or fillet:
rare
Roast beef or fillet: me‐
dium
Roast beef or fillet: well
done
1) Preheat the oven.
Pork
Food
Shoulder, neck, ham
joint
Chop, spare rib
Meat loaf
Pork knuckle (pre-
cooked)
Veal
Food
Roast veal
Knuckle of veal
1) Use a closed roasting dish.
Lamb
Food
Leg of lamb, roast
lamb
Saddle of lamb
Quantity
1 - 1.5 kg
per cm. of thick‐
ness
per cm. of thick‐
ness
per cm. of thick‐
ness
Quantity
1 - 1.5 kg
1 - 1.5 kg
750 g - 1 kg
750 g - 1 kg
Quantity
1 kg
1)
1.5 - 2 kg
Quantity
1 - 1.5 kg
1 - 1.5 kg
– baste large roasts and poultry
with their juices several times
during roasting.
Temperature
Time (min)
(°C)
200 - 230
105 - 150
6 - 8
1)
230 - 250
220 - 230
8 - 10
200 - 220
10 - 12
Temperature
Time (min)
(°C)
210 - 220
90 - 120
180 - 190
60 - 90
170 - 190
50 - 60
200 - 220
90 - 120
Temperature
Time (min)
(°C)
210 - 220
90 - 120
200 - 220
150 - 180
Tempera‐
Time (min)
ture (°C)
210 - 220
90 - 120
210 - 220
40 - 60
Shelf
position
1
1
1
1
Shelf po‐
sition
1
1
1
1
Shelf po‐
sition
1
1
Shelf po‐
sition
1
1
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