Table of Contents
Advertisement
10.17 Thermal Grilling
Roasting
Food
Shelf Position Quantity [kg]
Beef: Pot
roast
Beef: Topside
beef or filler -
rare
Beef: Topside
beef or filler -
medium
Beef: Topside
beef or filler -
well done
Pork: Shoul-
der, neck,
ham
Pork: Pork
chop
Pork: Meat-
loaf
Pork: Knuckle
of pork (pre-
cooked)
Veal: Roast
veal
Veal: Knuckle
of veal
Lamb: Roast
lamb, leg of
lamb
Lamb: Saddle
of lamb
Poultry
Half Chicken
Duck
Goose
Turkey
Turkey
3
per cm of
3
thickness
per cm of
3
thickness
per cm of
3
thickness
2
1-1.5
2
1-1.5
2
0.75-1
2
0.75-1
2
1
2
1.5-2
2
1-1.5
2
1-1.5
2
1-1.5
2
0.5-1
1
1.5-2
1
3.5-5
1
2.5-3.5
1
4-6
ENGLISH
Temperature
Time (min)
[°C]
180 - 230
190 - 200
180 - 190
170 - 180
160 - 180
160 - 180
160 -170
150 -170
160 - 180
160 -180
150 -170
160 -180
190 - 210
190 - 210
180 - 200
160 - 180
160 - 180
140 - 160
27
150 - 180
5 - 6
6 - 8
8 - 10
90 - 120
60 - 90
45 - 60
90 - 120
90 - 120
120 - 150
75 - 120
60 - 90
45 - 75
35 - 50
75 - 105
135 - 210
105 - 150
150 - 240
Hide quick links:
Advertisement
Table of Contents
