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The oven temperature and the cooking time (referring to approx. 500 g)
Type of meat
State
Internal
temperature °C
Time
(approx.)
in min.
Beef:
Ribs
english style
60
15 – 25
medium-done
65
20 – 30
well-done
75
25 – 35
Roast
english style
60
25 – 35
medium-done
65
30 – 40
well-done
75
32 – 45
Rump steak
english style
60
15 – 25
medium-done
65
20 – 30
well-done
75
26 – 40
Lamb:
shoulder
english style
75
27 – 40
Leg
medium-done
75
27 – 40
Roulade
well-done
75
37 – 60
Veal:
Leg
well-done
80
22 – 30
Shoulder
well-done
80
22 – 30
Tenderloin
well-done
80
25 – 40
Roast shoulder
well-done
80
25 – 40
Pork:
Knuckle
well-done
80
25 – 40
Tenderloin
well-done
80
30 – 45
Leg
well-done
80
30 – 45
Shoulder
well-done
80
30 – 45
Pork chop
well-done
60
18 – 20
Chicken
well-done
85
25 – 35
Turkey
well-done
85
25 – 40
Bartscher GmbH
Franz-Kleine-Straße 28
D-33154 Salzkotten
Tel.: +49 (0) 5258 971-0
Germany
Fax: +49 (0) 5258 971-120