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Roasting
Roasting dishes
• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep roasting pan or on the oven
shelf above the deep roasting pan. (If present)
• Roast lean meats in a roasting tin with a lid. This well keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in the roasting
tin without the lid.
Top oven
Conventional Roasting
Beef
Type of meat
Shelf
Temperature °C
Time in minutes per kg
meat
Roast beef
1)
1-2
125
80-120
Rump steak
- browning
2-3
225
total 10
Rump steak
- roasting
2-3
160
50-60
Roast beef
1-2
180
90-120
1) Other. Can be browned off after roasting under the grill or with top/bottom heat at max. temperature. If you are
using a meat probe, remove it before grilling.
Veal
Type of meat
Shelf
Temperature °C
Time in minutes per kg
meat
Fillet of beef
11)
2–3
180
60-70
Lamb
Type of meat
Shelf
Temperature °C
Time in minutes per kg
meat
Leg/shoulder/rib
1–2
180
80-100
Pork
Type of meat
Shelf
Temperature °C
Time in minutes per kg
meat
Roast pork
11)
2
200
60-70
Pork loin
11)
2
200
60
Neck fillets
1-2
180
90-120
Ham
1-2
160
60-100
28
Oven - Helpful hints and tips
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