26
Roasting table
Insert the roasting pan in the first shelf position.
1) Preheat oven
Food to be roasted
Hot air
Temperature in °C
Oven level
Roasting time in
minutes
One level
Two levels
Pork
1 kg pork joint (shoulder, ham, rolled
roast), for each cm of thickness
150-160
2
---
14-20
Smoked pork loin, for each cm of
thickness
150-160
2
---
10-15
Meat loaf
160-170
2
---
60-70
Beef
Beef joint, per cm of thickness
150-160
2
---
18-20
Beef fillet, per cm of thickness
190-200
1)
2
---
6-8
Roast beef, per cm of thickness
190-200
1)
2
---
8-10
Veal
Veal joint, for each cm of thickness
170-180
2
---
14-17
Lamb
Leg of lamb (1800 g)
170-180
2
---
90
Quick roast items cooked on a baking tray
Sausages “cordon bleu”
220-230
1)
3
4 / 1
5-8
Small sausages
220-230
1)
3
4 / 1
12-15
Schnitzel or chops, crumbed
220-230
1)
3
4 / 1
15-20
Burgers
210-220
1)
3
4 / 1
15-20
Fish
Trout of 200-250 g each
190-200
3
---
20-25
4 trout fillets (weight of 200 g each)
170-180
3
---
20-25
Perch fillets, crumbed (total weight ap-
prox. 1 kg)
190-200
3
---
25-30
Poultry
Chicken 150-160
2
---
55-60
1 kg rolled chicken roast, for each cm
of thickness
150-160
2
---
11-15
Duck (2000-2500 g)
150-160
2
---
90-120
Goose (4500 g)
150-160
2
---
150-180
