Food
Recom-
mended
shelf
level
Fan plus
U
Conventional
V
1)
Temperature
in °C
2)
Time
in min.
3)
Temperature
in °C
2)
Time
in min.
3)
Topside of beef, approx.
1 kg
2
170 – 190
100 – 120
190 – 210
100 – 120
Beef fillet or roast beef,
approx. 1 kg
4)
2
190 – 210
45 – 55
200 – 220
45 – 55
Venison, approx. 1 kg
2
180 – 200
90 – 120
190 – 210
90 – 120
Pork joint, approx. 1 kg
2
170 – 190
100 – 120
200 – 220
100 – 120
Pork joint with crackling,
approx. 2 kg
2
150 – 170
160 – 180
180 – 200
120 – 150
Gammon joint, approx. 1 kg
2
170 – 190
60 – 70
200 – 220
60 – 70
Meat loaf, approx. 1 kg
2
160 – 180
70 – 80
190 – 210
70 – 80
Veal, approx. 1.5 kg
2
170 – 190
100 – 120
190 – 210
100 – 120
Leg of lamb, approx. 1.5 kg
2
170 – 190
90 – 120
200 – 220
90 – 120
Rack of lamb, approx.
1.5 kg
4)
2
170 – 190
50 – 60
190 – 210
50 – 60
Poultry, 0.8 – 1 kg
2
170 – 190
60 – 70
190 – 210
60 – 70
Poultry, approx. 2 kg
2
170 – 190
90 – 110
190 – 210
90 – 110
Poultry, stuffed, approx.
2 kg
2
170 – 190
110 – 130
190 – 210
110 – 130
Poultry, approx. 4 kg
2
160 – 180
150 – 180
180 – 200
150 – 180
Fish, whole, approx. 1.5 kg
2
160 – 180
35 – 55
190 – 210
35 – 55
1) We recommend Fan plus
U
for roasting, however, Conventional
V
can also be used.
2) Temperature in a covered pot.
If open roasting, set the temperatures 20°C lower.
3) Unless otherwise stated, the times given are calculated on the basis of an oven which has not been
pre-heated.
4) Pre-heat the oven.
In general, if a range of temperatures and times is given, it is best to select a temperature in the
middle and to check the food after the shortest time.
Roasting chart
40
