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32
Uses, Tables and Tips
Type of meat
Pork
Shoulder, neck, ham joint,
Chop, spare rib
Meat loaf
Knuckles of pork (pre-
cooked)
Veal
Roast veal
Knuckle of veal
Lamb
Leg of lamb, roast lamb
Saddle of lamb
Game
Saddle of hare, leg of hare
Saddle of venison
Haunch of venison
Poultry
Poultry portions
(4 to 6 pieces)
Chicken halves
(2 to 4 pieces)
Chicken, poulard
Duck
Goose
Turkey
Fish (steamed)
Whole fish
1) Pre-heat the oven
Amount
Oven level
Weight
1-1.5 kg
1
1-1.5 kg
1
750 g-1 kg
1
750 g-1 kg
1
1 kg
1
1.5-2 kg
1
1-1.5 kg
1
1-1.5 kg
1
up to 1 kg
3
1.5-2 kg
1
1.5-2 kg
1
each
1
200-250g
each
1
400-500 g
1-1.5 kg
1
1.5-2 kg
1
3.5-5 kg
1
2.5-3.5 kg
1
4-6 kg
1-1.5 kg
1
Temperature
Time
ºC
Hr.:Min.
210-220
1:30-2:00
180-190
1:00-1:30
170-180
0:45-1:00
210-220
1:30-2:00
210-220
1:30-2:00
210-225
2:00-2:30
210-220
1:15-2:00
210-220
1:00-1:30
1)
220-250
0:25-0:40
210-220
1:00-1:30
200-210
1:15-1:50
220-250
0:35-0:50
220-250
0:35-0:50
220-250
0:45-1:15
210-220
1:00-1:30
200-210
2:30-3:00
200-210
1:30-2:00
180-200
2:30-4:00
210-220
0:45-1:15
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