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Food to be roasted
Poultry
Chicken
1 kg rolled chicken roast, for
each cm of thickness
Duck (2000-2500 g)
Goose (4500 g)
1) Preheat oven
Meat probe Table
Beef
Rib steak or fillet steak rare
medium
well done
Pork
Shoulder of pork, ham joint, neck
Chop (saddle), smoked pork loin
Meat loaf
Veal
Roast veal
Knuckle of veal
Mutton / lamb
Leg of mutton
Saddle of mutton
Roast lamb, leg of lamb
Game
Saddle of hare
Leg of hare
Whole hare
Saddle of venison
Leg of venison
28
Temperature
Food to be Cooked
Hot air
Oven level
in °C
One level Two levels
150-160
1
150-160
1
150-160
1
150-160
1
Roasting
time in
minutes
---
55-60
---
11-15
---
90-120
---
150-180
Meat Core Temperature
45 - 50 °C
60 - 65 °C
75 - 80 °C
80 - 82 °C
75 - 80 °C
75 - 80 °C
75 - 80 °C
85 - 90 °C
80 - 85 °C
80 - 85 °C
75 - 80 °C
70 - 75 °C
70 - 75 °C
70 - 75 °C
70 - 75 °C
70 - 75 °C
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