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42
Uses, Tables and Tips
Type of meat
- well done
Pork
Shoulder, neck, ham
joint
Chop, spare rib
Meat loaf
Porkknuckle (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
Half chicken
Chicken, poulard
Duck
Goose
Turkey
Turkey
Fish (steamed)
Whole fish
1) Pre-heat the oven
Quantity
Ovenfunction
per cm.
Rotitherm
of thickness
1-1.5 kg
Rotitherm
1-1.5 kg
Rotitherm
750 g-1 kg
Rotitherm
750 g-1 kg
Rotitherm
1 kg
Rotitherm
1.5-2 kg
Rotitherm
1-1.5 kg
Rotitherm
1-1.5 kg
Rotitherm
Convention-
up to 1 kg
Convention-
1.5-2 kg
Convention-
1.5-2 kg
200-250g
Rotitherm
each
400-500g
Rotitherm
each
1-1.5 kg
Rotitherm
1.5-2 kg
Rotitherm
3.5-5 kg
Rotitherm
2.5-3.5 kg
Rotitherm
4-6 kg
Rotitherm
Convention-
1-1.5 kg
Shelf
position
1
1
1
1
1
1
1
1
1
3
220-250
al
1
al
1
al
1
1
1
1
1
1
1
1
al
Tempera-
Time
ture
Hours mins.
°C
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
150-170
1:15-2:00
160-180
1:00-1:30
1)
0:25-0:40
210-220
1:15-1:45
200-210
1:30-2:15
200-220
0:35-0:50
190-210
0:35-0:50
190-210
0:45-1:15
180-200
1:15-1:45
160-180
2:30-3:30
160-180
1:45-2:30
140-160
2:30-4:00
210-220
0:45-1:15
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