
10.8
Roasting with Conventional Cooking
Beef
Food
Quantity
Temperature
(°C)
Time (min)
Shelf
position
Pot roast
1 - 1.5 kg
200 - 230
105 - 150
1
Roast beef or fillet: rare per cm. of thick-
ness
230 - 250
1)
6 - 8
1
Roast beef or fillet: me-
dium
per cm. of thick-
ness
220 - 230
8 - 10
1
Roast beef or fillet: well
done
per cm. of thick-
ness
200 - 220
10 - 12
1
1)
Preheat the oven.
Pork
Food
Quantity
Temperature
(°C)
Time (min)
Shelf po-
sition
Shoulder, neck, ham
joint
1 - 1.5 kg
210 - 220
90 - 120
1
Chop, spare rib
1 - 1.5 kg
180 - 190
60 - 90
1
Meat loaf
750 g - 1 kg
170 - 190
50 - 60
1
Pork knuckle (pre-
cooked)
750 g - 1 kg
200 - 220
90 - 120
1
Veal
Food
Quantity
Temperature
(°C)
Time (min)
Shelf po-
sition
Roast veal
1)
1 kg
210 - 220
90 - 120
1
Knuckle of veal
1.5 - 2 kg
200 - 220
150 - 180
1
1)
Use a closed roasting dish.
Lamb
Food
Quantity
Tempera-
ture (°C)
Time (min)
Shelf po-
sition
Leg of lamb, roast lamb 1 - 1.5 kg
210 - 220
90 - 120
1
Saddle of lamb
1 - 1.5 kg
210 - 220
40 - 60
1
ENGLISH
25