Roasting and baking charts
44
User's guide
Veal
Fillet steak
500-800
5-6
90-110
85
Nut
1500-1800
10-12
140-160
85
Saddle
1000-1500
8-10
110-120
85
Lamb
Leg of lamb
2000-2500
10-12
200-250
80
Saddle
fi
llet
400-600
3-5
60-80
80
Poultry
Breast of duck
400-600
4-5
70-80
85
Turkey breast
400-600
3-4
50-60
85