TIPS ON ROASTING
Use heat-resistant ovenware.
Roast lean meat covered (you can use aluminium
foil).
Roast large meat joints directly in the tray or on the
wire shelf placed above the tray.
Put some water in the tray to prevent dripping fat
from burning.
Turn the roast after 1/2 - 2/3 of the cooking time.
Roast meat and fish in large pieces (1 kg or more).
Baste meat joints with their own juice several times
during roasting.
ROASTING TABLES - MAIN OVEN
Beef
Food
Quantity
Temperature (°C)
Time (min)
Shelf position
Roast beef or fillet:
rare, preheat the
empty oven
per cm of thick-
ness
190 - 200
5 - 6
2
Roast beef or fillet:
medium, preheat the
empty oven
per cm of thick-
ness
180 - 190
6 - 8
2
Roast beef or fillet:
well done, preheat
the empty oven
per cm of thick-
ness
170 - 180
8 - 10
2
Pork
Food
Quantity
Temperature (°C)
Time (min)
Shelf position
Shoulder, neck, ham
1 - 1.5
160 - 180
90 - 120
2
Pork chop
1 - 1.5
160 - 180
60 - 90
2
Meat loaf
0.75 - 1
160 - 170
45 - 60
2
Knuckle of pork
(precooked)
0.75 - 1
150 - 170
90 - 120
2
Veal
Food
Quantity
Temperature (°C)
Time (min)
Shelf position
Roast veal
1
160 - 180
90 - 120
2
Knuckle of veal
1.5 - 2
160 - 180
120 - 150
2
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