56
Hot-air
*
Top and bottom heat
/
Roast meat
Slide-in Temperature
Roasting
Slide-in
Temperature
level
in ° C
duration
level
in ° C
- in minutes
Pork
Roast joint with crackling
e.g. shoulder or knuckle
1
160 – 170
100 – 130
–
–
Roast joint / collared pork
1
160 – 170
0
90 – 120
1
190 – 210
Smoked pork (1Kg)
1
160 – 170
0
70 –
0
80
1
190 – 210
Filet of pork
1
170 – 180
0
30 –
0
45
1
200 – 230
Meat loaf
1
170 – 190
0
60 –
0
70
1
190 – 210
Beef
Filet
1
180 – 190
0
45 –
0
65
1
200 – 220
Roast beef (pink)
1
180 – 190
0
30 –
0
45
1
200 – 220
Veal
Roast/ Brisket
1
160 – 170
0
90 – 120
1
180 – 200
Knuckle
1
160 – 170
100 – 130
1
190 – 210
Lamb
Leg
1
180 – 190
0
70 – 110
1
200 – 220
Back
1
160 – 170
0
90 – 120
1
200 – 220
Poultry
Chicken 1kg
1
170 – 180
0
60 –
0
70
1
200 – 220
Duck
1
150 – 160
0
90 – 120
1
190 – 210
Goose 4kg
1
150 – 160
130 – 180
–
–
Game
Venison (back)
1
160 – 170
0
90 – 120
1
200 – 220
Venison (roast joint)
1
160 – 170
0
90 – 120
1
190 – 210
Roast boar/deer
1
160 – 170
100 – 120
1
190 – 210
Fish portions
(e.g. trout)
1
160 – 170
0
30 –
0
40
2
180 – 200
Roasting table
Details stated in the table are guide values.
The values can vary according to the roast size and
type and the roasting pot used.
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