Instructions for use, installation and connection
20
Roasting Table
Type of meat
Weight
(in grams)
Guide level
(from bottom
up)
Temp.
(°C)
Guide level
(from bottom
up)
Temp.
(°C)
Roasting
time
(in min.)
Beef
Beef loin
1000
2
200 -220
2
180-190
100-120
Beef loin
1500
2
200-220
2
170-180
120-150
Roast beef, rare
1000
2
220-230
2
180-200
30-40
Roast beef, well done
1000
2
220-230
2
180-200
40-50
Pork
Pork roast with skin
1500
2
180-190
2
170-180
140-160
Flank
1500
2
190-200
2
170-180
120-150
Flank
2000
2
180-200
2
160-170
150-180
Pork loin
1500
2
200-220
2
160-170
120-140
Meat roll
1500
2
200-220
2
160-170
120-140
Pork cutlet
1500
2
180-200
2
160-170
100-120
Minced meat roast
1500
2
210-220
2
170-180
60-70
Veal
Veal roll
1500
2
180-200
2
170-190
90-120
Veal knuckle
1700
2
180-200
2
170-180
120-130
Lamb
Lamb prime ribs
1500
2
190-200
2
170-180
100-120
Mutton bladebone
1500
2
190-200
2
170-180
120-130
Venison
Hare ribs
1500
2
190-210
2
180-190
100-120
Hare bladebone
1500
2
190-210
2
170-180
100-120
Boar ham
1500
2
190-210
2
170-180
100-120
Poultry
Chicken, entire
1200
2
200-210
2
180-190
60-70
Hen
1500
2
200-210
2
180-190
70-90
Duck
1700
2
180-200
2
160-170
120-150
Goose
4000
2
160-170
2
150-160
180-200
Turkey
5000
2
150-160
2
140-150
180-240
Fish
Fish, entire
1000
2
200-210
2
170-180
50-60
Fish soufflé
1500
2
180-200
2
150-170
50-70
