27
BAKING IN THE OVEN – PRACTICAL HINTS
TABLE 2: Roasting meat
*
the figures presented in the table refer to a portion of 1 kg,
if the portion is larger than
that an additional 30 – 40 minutes should be added for each additional kilogram.
Oven functions:
bottom and top heaters
ultra-fan
Caution!
In the middle of the roasting time the meat must be turned over.
It is advisable to roast meat in heatproof ovenware.
BEEf
Roast beef or fillet
rare
oven warmed up
juicy (“medium”)
oven warmed up
“well done”
oven warmed up
Roast joint
PORK
Roast joint
Ham
Fillet
VEAL
LAMB
VENISON
POULTRY
Chicken
Goose (approx. 2 kg)
fISH
2
2
2
2
2
2
2
2
2
3
3
3
2
2
2
3
2
2
2
2
2
2
160-180
160-180
160-180
160-170
160-180
175-180
170-180
160-180
175-180
250
250
210-230
200-220
200-210
200-210
210-230
200-210
200-220
200-220
220-250
190-200
210-220
per 1 cm
12-15
15-25
25-30
120-140
90-140
60-90
25-30
90-120
100-120
100-120
50-80
150-180
40-55
TYPE Of MEAT
LEVEL
FROM THE BOTTOM
TEMPERATURE [°C]
TIME*
IN MINUTES
ULTRA-fAN
TOP HEATERS
ULTRA-fAN
TOP HEATERS