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The table contains the required temperatures, roasting times and
shelf levels for various kinds of meat. The figures stated are
approximate figures only.
• We recommend cooking meat and fish weighing over 1 kg in the
oven.
• For lean meat and fish, use conventional heat. For all other kinds
of meat we recommend convection grill( ) mode.
• Add a little liquid to prevent roasting juices or fat from getting
burned on.
• Turn the joint over after about half or two thirds of the cooking
time.
TIP: For better roasting results, baste joints and poultry with their
own juices a number of times during the roasting process.
Switch off the oven 10 minutes before the end of cooking time.
Make use of the residual heat available.
Operating mode
Cooking
time
Type of
meat
Weight,
size
Shelf
level
Temp.
in °C
Shelf
level
Temp.
in °C
in hrs,
mins.
Pork
Shoulder, neck,
ham 1–1.5 kg 2 210–220 2 160–180 1:30–2:00
Chop, loin 1–1.5 kg 2 180–190 2 170–180 1:00–1:30
Pork roast 750 g–1 kg 2 170–180 2 160–170 0:45–1:00
Knuckle of pork
(pre-cooked) 750 g–1 kg 2 210–220 2 150–170 1:30–2:00
Roasting table