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Applications
I Roasting table
Meat type
Quantity
Q Top/bottom
heat
(H Infratherm
roasting
Shelf
Temper-
Shelf Temper-
Time for all
level
ature
level
ature
heating
from
°C
from
°C
methods
above
above
hr. min.
Beef
Braised steak
1-1.5 kg
3rd
220-250
-
_
2.00-2.30
Roast beef or fillet
per cm height
-rare
per cm height
3rd
250-0* .
3rd
190-200
0.05-0.06
-medium
per cm height
3rd
250-0*
3rd
180-190
0.06-0.08
-well-done
per cm height
3rd
210-250*
3rd
170-180
0.08-0.10
Pork
Shoulder, ham, neck
1-1.5 kg
3rd
210-220
3rd
160-180
1.30-2.00
Chop, smoked loin
1-1.5 kg
3rd
180-190
3rd
170-180
1.00-1.30
Mince
750 g-1 kg
3rd
170-180
3rd
160-170
0.45-1.00
Leg of pork (parboiled)
750 g-1 kg
3rd
210-220
3rd
150-170
1.30-2.00
Veal
Roast veal
1kg
3rd
210-220
3rd
150-170
1.30-2.00
Leg of veal
1.5-2 kg
3rd
210-225
3rd
150-170
2.00-2.30
Lamb
Leg of lamb/
roast lamb
1-1.5kg
3rd
210-220
3rd
150-170
1.15-2.00
Back of lamb
1-1.5 kg
3rd
210-220
3rd
160-180
1.00-1.30
Game
Back, haunch of hare
up to 1 kg
2nd
220-250
2nd
160-170
0.25-0.40
Back of roe/red deer
1.5-2 kg
3rd
210-220
3rd
160-170
1.00-1.30
Haunch of roe/
red deer
1.5-2 kg
3rd
200-210
3rd
150-160
1.15-1.50
Poultry
2-4 chicken pieces
per0.4-0.5kg
3rd
220-250
3rd
180-200
0.35-0.50
Chicken, poularde
1-1.5 kg
3rd
220-250
3rd
170-180
0.45-1.15
Duck
1.5-2 kg
3rd
210-220
3rd
160-180
1.00-1.30
Goose
3.5-5 kg
5th
200-210
5th
150-160
2.30-3.00
Turkey
2.5-3.5 kg
5th
200-210
5th
150-160
1.30-2.20
4-6 kg
5th
180-200
5th
140-150
2.30-4.00
Fish (poached)
Whole fish
1-1.5 kg
3rd
210-220
3rd
160-170
0.45-1.15
The data given in bold type respectively indicate the most favourable heating method.
* Preheat the oven
22
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