9.6
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast
(please read the instructions of the
manufacturer).
• Large roasting joints can be roasted di-
rectly in the deep pan (if present) or on
the wire shelf above the deep pan.
• Roast lean meats in a roasting tin with a
lid. This will keep the meat more succu-
lent.
• All types of meat, that can be browned
or have crackling, can be roasted in the
roasting tin without the lid.
9.7
Roasting with Conventional Cooking
Beef
Type of meat
Quantity
Shelf posi-
tion
Temperature
°C
Time in min.
Pot roast
1-1.5 kg
1
200 - 230
105 - 150
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 posi-
tion
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 posi-
tion
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
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