Type of meat
Quantity
Shelf position
Temperature
°C
Time in min.
Roast beef or
fillet: rare
per cm. of
thickness
1
230 - 250
1)
6 - 8
Roast beef or
fillet: medium
per cm. of
thickness
1
220 - 230
8 - 10
Roast beef or
fillet: well
done
per cm. of
thickness
1
200 - 220
10 - 12
1)
Pre-heat the oven
Pork
Type of meat
Quantity
Shelf position
Temperature
°C
Time in min.
Shoulder,
neck, ham
joint
1-1.5 kg
1
210 - 220
90 - 120
Chop, spare
rib
1-1.5 kg
1
180 - 190
60 - 90
Meat loaf
750 g -1 kg
1
170 - 190
50 - 60
Porkknuckle
(precooked)
750 g -1 kg
1
200 - 220
90 - 120
Veal
Type of meat
Quantity
Shelf position
Temperature
°C
Time in min.
Roast veal
1)
1 kg
1
210 - 220
90 - 120
Knuckle of
veal
1.5-2 kg
1
200 - 220
150 - 180
1)
use a closed roasting dish
Lamb
Type of meat
Quantity
Shelf position
Temperature
°C
Time in min.
Leg of lamb,
roast lamb
1- 1.5 kg
1
210 - 220
90 - 120
Saddle of
lamb
1- 1.5 kg
1
210 - 220
40 - 60
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