Table of Contents
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Table for Roasting
Type of Meat Quantity
Beef
Pot roast
Roast beef
or fillet
- red inside
- pink inside
- cooked
through
Pork
Shoulder,
neck
ham joint
Chop,
smoked loin
chop
Meat loaf
Pork knuckles
(pre-cooked)
Veal
Roast veal
Knuckle of
veal
Conventional ¡
Weight
Shelf
Posi-
tion
1-1.5 kg
1
per cm
of thick-
1
ness
per cm
of thick-
1
ness
per cm
of thick-
1
ness
1-1.5 kg
1
1-1.5 kg
1
750 g-
1
1 kg
750 g-
1
1 kg
1 kg
1
1.5-2 kg
1
Rotitherm »
Temper-
Shelf
ature
Posi-
ºC
tion
200-250
-
250-270*
1
250-270*
1
210-250*
1
210-220
1
180-190
1
170-180
1
210-220
1
210-220
1
210-225
1
Time
Tem-
Hours:
pera-
Mins.
ture
ºC
-
2:00-2:30
per cm of
thickness
190-200 0:05-0:06
180-190 0:06-0:08
170-180 0:08-0:10
160-180 1:30-2:00
170-180 1:00-1:30
160-170 0:45-1:00
150-170 1:30-2:00
160-180 1:30-2:00
160-180 2:00-2:30
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