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Roasting table
Food to be roasted
Pork
1 kg pork joint (shoulder, ham, rolled
roast), for each cm of thickness
Smoked pork loin, for each cm of
thickness
Meat loaf
Beef
Beef joint, per cm of thickness
Beef fillet, per cm of thickness
Roast beef, per cm of thickness
Veal
Veal joint, for each cm of thickness
Lamb
Leg of lamb (1800 g)
Quick roast items cooked on a baking tray
Sausages "cordon bleu"
Small sausages
Schnitzel or chops, crumbed
Burgers
Fish
Trout of 200-250 g each
4 trout fillets (weight of 200 g each)
Perch fillets, crumbed (total weight
approx. 1 kg)
Poultry
Chicken
1 kg rolled chicken roast, for each cm
of thickness
Duck (2000-2500 g)
Goose (4500 g)
1) Preheat oven
Oven level
Tempera-
ture in °C
One level Two levels
150-160
1
150-160
1
160-170
1
150-160
1
1)
190-200
1
1)
190-200
1
170-180
1
170-180
1
1)
220-230
3
1)
220-230
3
1)
220-230
3
1)
210-220
3
190-200
3
170-180
3
190-200
3
150-160
1
150-160
1
150-160
1
150-160
1
Hot air
Roasting
minutes
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4 / 1
4 / 1
4 / 1
4 / 1
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time in
14-20
10-15
60-70
18-20
6-8
8-10
14-17
90
5-8
12-15
15-20
15-20
20-25
20-25
25-30
55-60
11-15
90-120
150-180
39
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