Roasting chart
Meat/Fish
U
/
[
6
[°C]
1) 2)
+
[min]
Topside of beef, approx. 1 kg
170–190
100–120
Sirloin/fillet
3) 4)
, approx. 1 kg
190–210
40–60
Haunch of venison (approx. 1 kg)
180–200
100–120
Saddle of venison (approx. 1 kg)
180–200
70–100
Roast pork (Leg, shoulder, neck, approx. 1 kg)
170–190
110–130
Gammon joint, approx. 1 kg
170–190
70–80
Meat loaf
4)
, approx. 1 kg
160–180
65–75
Veal, approx. 1 kg
170–190
80–100
Leg of lamb, approx. 2 kg
170–190
110–130
Saddle of lamb
3)
, approx. 2 kg
170–190
60–80
Poultry, approx. 1 kg
170–190
55–65
Poultry, approx. 4 kg
170–190
200–220
Fish, whole, approx. 1.5 kg
160–180
45–55
Unless otherwise stated, the durations given are for an oven which has not been
pre-heated.
In general, if a range of temperatures is given, it is best to select the lower
temperature and to check the food after the shortest duration.
Take note of the temperature range, the microwave power level, the shelf levels
and the durations. These also take the type of cooking container, the size of the
meat and cooking practices into account.
Roasting
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