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TABLE 2: Roasting meat
Oven functions:
bottom and top heaters
Ultra
-
fan
TYPE OF MEAT
LEVEL
FROM THE BOTTOM
TEMPERATURE[
℃
]
TIME
﹡
IN MINUTES
ULTRA-FAN
TOP HEATERS
ULTRA-FAN
TOP HEATERS
BEEF
250
250
210-230
200-220
Per 1 cm
12-15
15-25
25-30
120-140
Roast beef or fillet
rare
3
oven warmed up
Juicy(“medium”)
3
oven warmed up
“well done”
3
oven warmed up
Roast joint
2
2
160-180
PORK
Roast joint
2
2
160-180
200-210
90-140
Ham
2
2
160-180
200-210
60-90
Fillet
3
210-230
25-30
VEAL
2
2
160
-
170
200
-
210
90
-
120
LAMB
2
2
160
-
180
200
-
220
100
-
120
VENISON
2
2
175
-
180
200
-
220
100
-
120
POULTRY
2
2
170-180
220-250
50-80
Chicken
Goose(approx.2 kg)
2
2
160-180
190-200
150-180
FISH
2
2
175
-
180
210
-
220
40
-
55
﹡
the figures presented in the table refer to a portion of 1 kg
,if the portion is larger than that an
additional 30-40 minutes should be added for each additional kilogram.
Caution!
In the middle of the roasting time the meat must be turned over. It is
advisable to roast meat in heatproof ovenware.