Roasting and baking charts
36
User's guide
Tips for more precise results
The cooking progress, particularly of large joints, is not always easy to judge from the outside. Chefs de
cuisine and hobby cooks therefore use a roasting thermometer. This provides reliable information about
the core temperature and thus also about how far the meat has been roasted.
Guidelines for roasting
Operating mode
Hot air
Top/Bottom heat
Hot air convection
bottom heat
Preferred settings
have a grey
background
Rack
level
Temper-
ature in
°C
Rack
level
Temp.
in °C
Rack
level
Temper-
ature in
°C
Weight
of meat
Baking
time
in min.
Type of meat
Pork
Roast pork
2
170
2
170-
190
2
160-180 2,000
120
Pork shoulder
2
180
2
180-
200
2
170-190 1,200
120
Pork
fi
llet
2
180
2
180-
200
2
170-190 1,000
45
Beef
Joint of beef
2
170
2
170-
190
2,000
150
Roastbeef
2
160 / 90* 2
160 /
100*
1,500
30
Beef
fi
llet
2
160 / 90* 2
160 /
100*
1,200
30
Veal / lamb
Lamb roast
2
160
2
170-
180
1,000
140
Roast veal
2
160
2
170-
180
1,000
90
Steak
Rump steak
(browned
beforehand)
2
120**
2
120**
300
10
Содержание CBM 6550.0
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