Cylinda S 6354 K, User Manual, Page: 33 / 44

33
TABLE 2: Roasting meat
* Recommendations in table 2 apply to a 1 kg meat portion.
Roasting large cuts of meat is preferable, but the cooking time for each additional 1kg is 30–40
min extra.
Turn the cut of meat halfway through the cooking time.
Important: only use ovenproof dishes.
Beef
Roast beef or fillet
preheated oven, pink
(medium)
preheated oven, well done
Roast
Pork
Roast
Ham
Fillet
Veal
Lamb
Venison
Poultry
Chicken
Goose (approx. 2 kg)
Fish
3
3
3
2
2
2
3
2
2
2
2
2
2
250
250
210­230
200­220
200­210
200­210
210­230
200­210
200­220
200­220
220­250
190­200
210­220
approx. 1
cm:
12­15
15­25
25­30
120­140
90­140
60­90
25­30
90­120
100­120
100­120
50­80
150­180
40­55
Meat dish
Oven setting
from below
Temperature
°C
Roasting
time*
min.
Conventional oven Conventional oven