10.7 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 thickness 190 - 200
5 - 6
2
Roast beef or fillet: medi‐
um, preheat the empty
oven
per cm of thickness 180 - 190
6 - 8
2
Roast beef or fillet: well
done, preheat the empty
oven
per cm of thickness 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 (pre‐
cooked)
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
Lamb
Food
Quantity
Temperature (°C) Time (min)
Shelf position
Leg of lamb, roast
lamb
1 - 1.5
150 - 170
75 - 120
2
Saddle of lamb
1 - 1.5
160 - 180
60 - 90
2
Game
Food
Quantity
Temperature (°C) Time (min)
Shelf position
Saddle of hare, leg
of hare
Up to 1 kg
220 - 250
25 - 40
2
Loin of Game
1.5 - 2
210 - 220
75 - 105
1
Leg of Game
1.5 - 2
200 - 210
90 - 135
1
ENGLISH
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