Roasting
Food
Tempera‐
ture (°C)
Water in the
cavity em‐
bossment
(ml)
Preheat‐
ing time
(min)
Time (min)
Shelf
posi‐
tion
Chicken
210
200
-
65 - 75
2
Half chicken
210
200
-
35 - 50
2
Roast pork
180
200
-
65 - 70
2
Roast beef 1 - 1,5
kg
1. Rare
2. Medium
3. Well done
200
200
-
1. 50 - 55
2. 60 - 65
3. 65 - 75
2
Roast turkey
200
200
-
70 - 85
2
11.9 Tips on Roasting
Use heat-resistant ovenware.
Roast lean meat covered (you can use
aluminium foil).
Roast large meat joints directly in the tray
or on the wire shelf placed above the
tray.
Put some water in the tray to prevent
dripping fat from burning.
Turn the roast after 1/2 - 2/3 of the
cooking time.
Baste meat joints with their own juice
several times during roasting.
11.10 Thermaflow® - Main Oven
Roasting
Food
Temperature (°C) Time (min)
Beef / Beef boned
170 - 190
20 - 35 minutes per 0.5 kg (1 lb) and 20 - 30 mi‐
nutes over
Mutton / Lamb
170 - 190
20 - 35 minutes per 0.5 kg (1 lb) and 25 - 35 mi‐
nutes over
Pork / Veal / Ham
170 - 190
30 - 40 minutes per 0.5 kg (1 lb) and 30 - 40 mi‐
nutes over
Chicken
180 - 200
20 - 25 minutes per 0.5 kg (1 lb) and 20 minutes
over
Turkey / Goose
170 - 190
15 - 20 minutes per 0.5 kg (1 lb) up to 3.5 kg (7
lb) then 10 minutes per 0.5 kg (1 lb) over 3.5 kg
(7 lb)
Duck
180 - 200
25 - 35 minutes per 0.5 kg (1 lb) and 25 - 30 mi‐
nutes over
Pheasant
170 - 190
35 - 40 minutes per 0.5 kg (1 lb) and 35 - 40 mi‐
nutes over
ENGLISH
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