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26
Uses, Tables and Tips
Tips on using the roasting chart
The information given in the following table is for guidance only.
• We recommend cooking meat and fish weighing 1 kg and above in the oven.
• To prevent escaping meat juices or fat from burning on to the pan, we recommend
placing some liquid in the roasting pan.
• If required, turn the roast (after 1/2 - 2/3 of the cooking time).
• Baste large roasts and poultry with their juices several times during roasting. This will
give better roasting results.
• You can switch the oven off about 10 minutes before the end of the roasting time, in
order to utilise the residual heat.
Roasting table
Type of meat
Beef
Pot roast
Roast beef or fillet
- rare
- medium
- 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
Quantity
Ovenfunction
1-1.5 kg
Conventional
per cm.
Rotitherm
of thickness
per cm.
Rotitherm
of thickness
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
Tempera-
Shelf
ture
position
°C
1
200-250
1)
1
190-200
1
180-190
1
170-180
1
160-180
1
170-180
1
160-170
1
150-170
1
160-180
1
160-180
1
150-170
1
160-180
Time
Hours mins.
2:00-2:30
per cm. of
thickness
0:05-0:06
0:06-0:08
0:08-0:10
1:30-2:00
1:00-1:30
0:45-1:00
1:30-2:00
1:30-2:00
2:00-2:30
1:15-2:00
1:00-1:30
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