Roasting
Roasting chart
Meat/Fish
Topside of beef, approx. 1 kg
4) 5)
Sirloin/fillet
, approx. 1 kg
Haunch of venison (approx. 1 kg)
Saddle of venison (approx. 1 kg)
Roast pork (leg, shoulder, neck)
Gammon joint, approx. 1 kg
5)
Meat loaf
, approx. 1 kg
Veal, approx. 1 kg
Leg of lamb, approx. 2 kg
4)
Saddle of lamb
, approx. 2 kg
Poultry, approx. 1 kg
Poultry, approx. 4 kg
Fish, whole, approx. 1.5 kg
Unless otherwise stated, the durations given are for an oven which has not been
pre-heated.
In general, if a range of temperatures is given, it is best to select the lower
temperature and to check the food after the shortest duration.
Please observe the temperature range, the microwave power level, the shelf levels
and the durations. These also take the type of cooking container, the size of the
meat and cooking practices into account.
98
3)
, approx. 1 kg
[
6
+
1) 2)
[°C]
[min]
170–190
100–120
190–210
30–50
180–200
100–120
180–200
50–80
160–180
90–120
170–190
60–70
160–180
60–70
160–180
100–120
170–190
100–120
–
–
170–190
50–60
160–180
180–210
160–180
40–50