37
Tables and tips
en
Rolled roasting joint Glass dish/
grill tray
2 (3)
230 / 180
H
65 - 70***
Wire rack +
grill tray
2 (3)
230 / 180
Z
75 - 80***
Veal
Joint of veal (1.5 kg)
Glass dish/
grill tray,
roaster
2 (3)
180
H
50 - 60*
Veal knuckle
Glass dish/
grill tray,
roaster
2 (3)
150 / 180
Z
50 - 60***
Veal loin
Glass dish/
grill tray,
roaster
2 (3)
160 - 170
H
20
Stuffed breast of
veal
Glass dish/
grill tray,
roaster
2 (3)
120 - 130
H
120
Game
Wild boar joint
Glass dish/
grill tray,
roaster
2 (3)
170
H
60 - 90*
Recipe tip: Marinate overnight in a mixture
of oil, garlic, mustard and herbes de
Provence.
Leg of roe venison
Glass dish/
grill tray,
roaster
2 (3)
170 - 180
H
60 - 80
Saddle of venison
Glass dish/
grill tray,
roaster
2 (3)
165 - 175
H
20
2 (3)
165 - 175
N
20 - 25
Saddle of rabbit
Glass dish/
grill tray,
roaster
2 (3)
180
H
15 - 25*
Recipe tip: Marinate in a mixture of garlic,
rosemary, olive oil and high-quality balsamic
vinegar.
Leg of lamb
– medium rare
Glass dish/
grill tray,
roaster
2 (3)
180 - 190
H
100*
Recipe tip: Marinate overnight in a mixture
of olive oil, garlic, rosemary and sliced
lemon.
– well done
Glass dish/
grill tray,
roaster
2 (3)
180 - 190
H
120*
Lamb knuckle
Glass dish/
grill tray,
roaster
2 (3)
180 - 200
H
35 - 45
Miscellaneous
Meatballs (80 g per
ball)
Baking tray
+ grease-
proof paper
2 (3)
200
H
30 - 35
The flatter the meatballs, the faster they
cook. Easy to make in large quantities.
Meatballs, lightly
fried (80 g each)
Baking tray
+ grease-
proof paper
2 (3)
200
H
20
For nicely browned yet juicy meatballs, fry
them lightly in the frying pan first before put-
ting them in the oven.
Meatballs (25 g per
ball)
Baking tray
+
greaseproof
paper
2 (3)
200
H
25 - 30
Recipe tip: Easy to make into a meal, e.g.
meatballs with tomato sauce, Swedish meat-
balls and Königsberger Klopse (Prussian
meatballs in a white sauce with capers).
Meal
Accessory/
ies
Level
Tempera-
ture
in °C
Type of
heating
Cooking
time
(mins)
Comments
*
Sear on all sides in a frying pan/roasting dish on the hob first.
**
Sear the meat at a high temperature; set the lower temperature after 15 - 20 minutes.
*** Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15 - 20 minutes.
