37
Roasting table
Type of meat
Ventitherm ® Fan Operated Cooking
Shelf position
Temperature
°C
Time
Hours mins.
Pork
Shoulder, neck, ham joint
(1000-1500 g)
1
170-190
1:30-2:00
Chop, spare rib (1000-1500 g)
1
180-200
1:00-1:30
Meat loaf (750-1000 g)
1
180-200
0:45-1:00
Porkknuckle, pre-cooked
(750-1000 g)
1
170-190
1:30-2:00
Beef
Pot roast (1000-1500 g)
1
180-200
2:00-2:30
Roast beef or fillet,
per cm. of thickness
1
210-230*
0:06-0:09
per cm. of
thickness
Veal
Roast veal (1000 g)
1
170-190
1:30-2:00
Knuckle of veal (1500-2000 g)
1
170-190
2:00-2:30
Lamb
Leg of lamb (1000-1500 g)
1
170-190
1:15-2:00
Saddle of lamb (1000-1500 g)
1
180-200
1:00-1:30
Roasting smaller items on the baking tray
Sausages “Cordon bleu”
1
220-230*
0:05-0:08
Sausages
1
220-230*
0:12-0:15
Escalope or chop coated with
breadcrumbs
1
220-230*
0:15-0:20
Rissoles
1
210-220*
0:15-0:20
Fish (steamed)
Whole fish (1000-1500 g)
1
210-220
0:45-1:15
Poultry
Chicken, poulard (1-1,5 kg)
1
190-210
0:45-1:15
Half chicken (400-500 g each)
1
200-220
0:35-0:50
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