Cooking Table for Meat
The following table shows recommendations for setting oven temperature and coo-
king time. Select heat from above and below
for all dishes.
Meat
Weight
Cooking time
Temperature
Duck
1,5 - 2 kg
90 min.
200°C
Goose
4 - 5 kg
2 x 90 min.
200°C
Meat loaf
1 kg
90 min.
200°C
Knuckle of veal
1,5 kg
120 min.
220°C
Roast veal with kidney
1 kg
90 min.
220°C
Leg of lamb
1 kg
120 min.
180°C
Back of lamb
1 kg
120 min.
180°C
Turkey
2,5 kg
120 to 150 min.
200°C
Turkey, filled
3 kg
2 x 90 min.
200°C
Back of deer
1,5 kg
60 min.
220°C
Beef loin
1 kg
15 min.
then 15 - 20 min.
add 15 min. for each addi-
tional 500 g
235°C
200°C
Roast beef
1 kg
15 min.
then 15 - 20 min.
add 15 min. for each addi-
tional 500 g
235°C
200°C
Rolled roast
1 kg
15 min.
then 90 min.
220°C
180°C
Roast pork
1 kg
15 min.
then 90 min.
220°C
180°C
Knuckle of pork
1 kg
15 min.
then 90 min
235°C
220°C
Low Temperture Baking
You can reduce the long cooking time when you sauté the meat in a frying pan
before cooking it (refer to the cooking table below).
Sauté small pieces of meat twice as long on the first side then on the other side, but
keep the cooking time. The optimum core temperature is between 65°C (rare) and
75°C (well done). Please observe the following hints:
54