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Food
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
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.
11.12 Conventional Roasting
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 / rib
Pork
Food
1)
Roast pork
1)
Pork loin
Neck fillets
Temperature (°C)
160
150
Temperature (°C)
180
150
130
150
175
Temperature (°C)
180
Temperature (°C)
180
Temperature (°C)
200
200
180
Time (min / kg)
90 - 120
60 - 100
Time (min / kg)
55 - 65
55 - 65
total around 5 hours
50 - 60
70 - 80
Time (min / kg)
60 - 70
Time (min / kg)
Shelf posi‐
tion
80 - 100
2
Time (min / kg)
Shelf posi‐
tion
60 - 70
3
60
3
90 - 120
2 - 3
ENGLISH
Shelf posi‐
tion
2 - 3
1 - 2
Shelf posi‐
tion
2 - 3
2 - 3
2 - 3
1 - 2
2 - 3
Shelf posi‐
tion
2 - 3
31
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