Roasting
94
Roasting charts
Beef, venison and poultry
Meat
1) 2)
[°C]
[W]
[min.]
3) 4)
[°C]
Topside of beef, approx. 1 kg
170–190
–
100–120
85–90
190–210
–
100–120
85–90
Fillet of beef/Sirloin joint, approx. 1kg
5)
190–210
6)
–
30–50
40–65
7)
200–220
6)
–
20–50
40–65
7)
Haunch of venison, approx. 1 kg
180–200
–
100–120
70–85
190–210
–
100–120
70–85
Saddle of venison, approx. 1 kg
180–200
–
50–80
70–85
190–210
–
60–90
70–85
Poultry, approx. 1 kg
170–190
–
50–60
85
180
300
35–45
85
180–200
–
50–60
85
Poultry, approx. 4 kg
160–180
–
180–210
85
160
150
100–130
85
180–200
–
190–210
85
MW + Fan Plus /
Auto Roast /
Conventional Heat
Temperature /
Microwave power level in combination programmes /
Duration /
Core temperature for food probe
1) Roast in a covered dish. When roasting on the rack or on the glass tray, set the
temperature approx. 20 °C lower than for roasting in a covered oven dish.
2) Do not select a higher temperature than that advised. The meat will become brown, but
will not be cooked properly.
3) If the meat is very heavily marbled with fat, select the highest core temperature given in
the chart.
4) When using the food probe, enter an appropriate core temperature for the food being
cooked.
5) Do not cover the food.
6) Pre-heat the oven.
7) Depending on required degree of doneness: rare: 55–60 °C, medium: 65–70 °C, well-
done: 70–75 °C
