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18
Helpful hints and tips
Beef
Type of meat
Port roast
Roast beef or fillet
1)
- rare
- medium
- well done
1) preheat the oven
Pork
Type of meat
Shoulder, neck, ham
joint
Chop, spare rib
Meat loaf
Porknuckle (precooked)
Veal
Type of meat
Roast Veal
Knuckle of veal
Lamb
Type of meat
Leg of lamb, roast lamb
Saddle of lamb
Game
Type of meat
Saddle of hare, leg of
1)
hare
Quantity
Oven function
1 - 1,5 kg
for each cm
of thickness
for each cm
of thickness
for each cm
of thickness
Quantity
Oven function
1 - 1.5 kg
1 - 1.5 kg
750 g - 1 kg
750 g - 1 kg
Quantity
Oven function
1 kg
1,5 -2 kg
Quantity
Oven function
1 - 1,5 kg
1 - 1,5 kg
Quantity
Oven function
up to 1 kg
Shelf
level
CONVEN-
1
TIONAL
ROTITHERM
1
ROTITHERM
1
ROTITHERM
1
Shelf
level
ROTITHERM
1
ROTITHERM
1
ROTITHERM
1
ROTITHERM
1
Shelf
level
ROTITHERM
1
ROTITHERM
1
Shelf
level
ROTITHERM
1
ROTITHERM
1
Shelf
level
CONVEN-
3
TIONAL
Tempera-
Time
ture °C
(h:min)
200 - 250
2:00 - 2:30
for each
cm of
thickness
190 - 200
0:05 - 0:06
180 - 190
0:06 - 0:08
170 - 180
0:08 - 0:10
Tempera-
Time
ture °C
(h:min)
160 - 180
1:30 - 2:00
170 - 180
1:00 - 1:30
160 - 170
0:45 - 1:00
150 - 170
1:30 - 2:00
Tempera-
Time
ture °C
(h:min)
160 - 180
1:30 - 2:00
160 - 180
2:00 - 2:30
Tempera-
Time
ture °C
(h:min)
150 - 170
1:15 - 2:00
160 - 180
1:00 - 1:30
Tempera-
Time
ture °C
(h:min)
220 - 250
0:25 - 0:40
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