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Tips on using the Roasting Table
The information given in the following tables is for guidance only.
• We recommend meat and fish weighing 1 kg or more for roasting in the oven.
• To prevent escaping meat juices or fat from burning on to the pan, we recommend
placing some liquid in the roasting cookware.
• If required, turn the roast after 1/2 - 2/3 of the cooking time.
• Use the cooking juices to baste large roasts and poultry several times during the cooking
time. This will give better roasting results.
Roasting Table
Type of meat
Beef
Pot roast
Topside beef or fillet
1)
- rare
- medium
- well done
Pork
Shoulder, neck, ham
Pork chop
Meatloaf
Knuckle of pork (pre-
cooked)
Veal
Roast veal
Knuckle of veal
Lamb
Roast lamb, leg of lamb
Saddle of lamb
Game
Quantity Heating Function Level
1 - 1.5 kg Conventional
Cooking
per cm
Turbo Grill
of thick-
ness
per cm
Turbo Grill
of thick-
ness
per cm
Turbo Grill
of thick-
ness
1 - 1.5 kg Turbo Grill
1 - 1.5 kg Turbo Grill
750 g - 1
Turbo Grill
kg
750 g - 1
Turbo Grill
kg
1 kg
Turbo Grill
1.5 - 2 kg Turbo Grill
1 - 1.5 kg Turbo Grill
1 - 1.5 kg Turbo Grill
Tips, charts and information
Temperature
(°C)
1
200 - 250
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
31
Time (h:min)
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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