Operating Instructions
29
Roasting Table
Type of Meat Quantity
Conventional
O
Rothitherm
I
Time
Weight
Shelf
Position
from the
Top
Tempera-
ture
ºC
Shelf
Position
from the
Top
Tempera-
ture
ºC
Hr.:Min.
Beef
Pot Roast
1-1.5 kg
4.
200-250
–
–
2:00-2:30
Sirloin or Fillet
per cm
height
- red inside
per cm
height
4.
250-270
1
4.
190-200
0:05-0:06
- pink inside
per cm
height
4.
250-270
1
4.
180-190
0:06-0:08
- cooked
through
per cm
height
4.
210-250
1
4.
170-180
0:08-0:10
Pork
Schoulder, Neck
Joint of Ham
1-1.5 kg
4.
210-220
4.
160-180
1:30-2:00
Chop, Kassler
1-1.5 kg
4.
180-190
4.
170-180
1:00-1:30
Meat Loaf
750 g-1 kg
4.
170-180
4.
160-170
0:45-1:00
Knuckle of Pork
(pre-cooked)
750 g-1 kg
4.
210-220
4.
150-170
1:30-2:00
Veal
Roast Veal
1 kg
4.
210-220
4.
150-170 1:30-2:00
Knuckle of Veal
1,5-2 kg
4.
210-225
4.
150-170
2:00-2:30
Lamb
Leg of Lamb,
Roast Lamb
1-1.5 kg
4.
210-220
4.
150-170
1:15-2:00
Saddle of Lamb
1-1.5 kg
4.
210-220
4.
160-180
1:00-1:30