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Meat
Weight
Ovenware
Level Type of
heating
Tempera-
ture in ºC,
grill
Cooking
time in
minutes
Beef pot roast
(e.g. ribs)
1 kg
1.5 kg
2 kg
Covered
2
2
2
t
t
t
200-220
190-210
180-200
80
100
120
Sirloin of beef
1 kg
1.5 kg
2 kg
Uncovered
2
2
2
t
t
t
210-230
200-220
190-210
70
80
90
Sirloin, medium-rare*
1 kg
Uncovered
1
R
210-230
40
Steaks, well done
Steaks, medium rare
Wire rack***
Wire rack***
5
5
x
x
3
3
20
15
Pork without rind (e.g. neck)
1 kg
1.5 kg
2 kg
Uncovered
1
1
1
R
R
R
190-210
180-200
170-190
100
140
160
Pork with rind**
(e. g. shoulder, leg)
1 kg
1.5 kg
2 kg
Uncovered
1
1
1
R
R
R
180-200
170-190
160-180
120
150
180
Smoked pork on the bone
1 kg
Covered
2
t
210-230
70
Meat loaf
750 g
Uncovered
1
R
170-190
70
Sausage
approx.
750 g
Wire rack***
4
x
3
15
Roast veal
1 kg
2 kg
Uncovered
2
2
t
t
190-210
170-190
100
120
Leg of lamb without bone
1.5 kg
Uncovered
1
R
150-170
120
*
Turn roast beef after half the cooking time. After cooking, wrap the sirloin in aluminium foil and
leave in the oven to stand for 10 minutes.
** Make cuts in the pork rind and place the pork in the dish if the pork is to be turned, first place the
pork with the rind side down.
*** Insert the enamel pan at level 1.
jÉ~í
