Beef
Type of meat
Quantity
Oven function
Shelf
level
Tempera
-
ture °C
Time
(h:min)
Port roast
1 - 1,5 kg
CONVEN
-
TIONAL
1
200 - 250 2:00 - 2:30
Roast beef or fillet
for each
cm of
thickness
- rare
1)
for each cm
of thickness
ROTITHERM
1
190 - 200 0:05 - 0:06
- medium
for each cm
of thickness
ROTITHERM
1
180 - 190 0:06 - 0:08
- well done
for each cm
of thickness
ROTITHERM
1
170 - 180 0:08 - 0:10
1) preheat the oven
Pork
Type of meat
Quantity
Oven function
Shelf
level
Tempera
-
ture °C
Time
(h:min)
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
Porknuckle (precooked)
750 g - 1 kg
ROTITHERM
1
150 - 170
1:30 - 2:00
Veal
Type of meat
Quantity
Oven function
Shelf
level
Tempera
-
ture °C
Time
(h:min)
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
Type of meat
Quantity
Oven function
Shelf
level
Tempera
-
ture °C
Time
(h:min)
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
Game
Type of meat
Quantity
Oven function
Shelf
level
Tempera
-
ture °C
Time
(h:min)
Saddle of hare, leg of
hare
1)
up to 1 kg
CONVEN
-
TIONAL
3
220 - 250
0:25 - 0:40
14
Helpful hints and tips
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