Roasting
N
Fan grill system 165 °C
Type of meat
Roasting time in minutes
G
Roast probe
Finish
1 kg
2 kg
3 kg
Pork
Loin
100-120
120-130
130-140
75-80 °C
well done
Shoulder
100-120
120-130
130-140
75-80 °C
well done
Leg cut
100-120
120-130
130-140
78-80 °C
well done
Ham
50-60
60-70
65-75
70-75 °C
well done
Beef
Topside
100-120
120-130
130-140
75-80 °C
well done
Fillet
45-55
55-60
60-65
60-65 °C
medium rare
Sirloin
45-55
55-60
60-65
55-60 °C
medium rare
Veal
Neck
-
80-90
-
68-75 °C
medium rare
Shoulder
100-110
110-120
120-130
75-80 °C
well done
Leg cut
100-110
110-120
120-130
75-80 °C
well done
Fillet
45-55
55-60
60-65
60-65 °C
medium rare
Lamb
Rack of lamb
-
55-60
-
68-75 °C
medium rare
Shoulder of lamb
-
130-140
-
75-80 °C
well done
Poultry
Chicken
50-60
-
-
-
well done
Duck
-
80-90
90-100
-
well done
Goose
-
-
120-150
80-85 °C
well done
Turkey
-
-
130-150
80-85 °C
well done
Game
Saddle of venison
-
50-60
60-70
65-70 °C
medium rare
Roast venison
-
100-120
120-150
75-80 °C
well done
Leg of venison
-
100-130
-
75-80 °C
well done
The information given in this chart is intended only as a guide. See the cookbook supplied with your
oven for further details.
Practical tips
30
Summary of Contents for H 4900 B
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