Uses, Tables and Tips
24
3
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
Quantity
Ovenfunction
Shelf
position
Tempera-
ture
°C
Time
Hours mins.
Beef
Pot roast
1-1.5 kg
Conventional
1
200-250
2:00-2:30
Roast beef or fillet
per cm. of
thickness
- rare
per cm.
of thickness
Rotitherm
1
190-200
1)
0:05-0:06
- medium
per cm.
of thickness
Rotitherm
1
180-190
0:06-0:08
- well done
per cm.
of thickness
Rotitherm
1
170-180
0:08-0:10
Pork
Shoulder, neck, ham
joint
1-1.5 kg
Rotitherm
1
160-180
1:30-2:00
Chop, spare rib
1-1.5 kg
Rotitherm
1
170-180
1:00-1:30
Meat loaf
750 g-1 kg
Rotitherm
1
160-170
0:45-1:00
Porkknuckle (pre-
cooked)
750 g-1 kg
Rotitherm
1
150-170
1:30-2:00
Veal
Roast veal
1 kg
Rotitherm
1
160-180
1:30-2:00
Knuckle of veal
1.5-2 kg
Rotitherm
1
160-180
2:00-2:30
Lamb
Leg of lamb, roast
lamb
1-1.5 kg
Rotitherm
1
150-170
1:15-2:00
Saddle of lamb
1-1.5 kg
Rotitherm
1
160-180
1:00-1:30
