Oven roasting chart
Rec.
runner
from
bottom
Fan Heat
D
1)
Conventional
A
Temp. °C
in a pot
L
2)
Time
in mins
Temp. °C
in a pot
L
2)
Time
in mins.
Beef
apprx. 1 kg
1
180-200
100-120
220-240
100-120
Sirloin,
Steak
3)
apprx. 1 kg
1
3)
190-210
35-45
240-260
35-45
Venison, game
apprx. 1 kg
1
180-200
90-120
220-240
90-120
Leg of pork
apprx. 1 kg
1
170-190
100-120
210-230
100-120
Rolled pork
apprx. 1 kg
1
170-190
100-120
200-220
110-130
Meat loaf
apprx. 1 kg
1
170-190
50-60
200-220
50-60
Veal
apprx. 1 kg
1
170-190
100-120
210-230
100-120
Shoulder of lamb
apprx. 1.5 kg
1
170-190
90-120
210-230
90-120
Poultry
0.8-1 kg
1
3)
170-190
50-60
200-220
50-60
Poultry
Poultry with stuffing
apprx. 2 kg
apprx. 2 kg
1
1
170 – 190
170 – 190
90 – 110
120 – 150
200 – 220
200 – 220
90 – 110
120 – 150
Poultry
apprx. 4 kg
1
160-180
150-180
190-210
150-180
Whole fish
apprx. 1.5 kg
1
3)
160-180
35-55
200-220
35-55
Unless otherwise stated, the times given are for an oven which has not been pre-heated.
1) Fit the grease filter in place when using "Fan Heat
D
".
2) When roasting on the rack
K
, set the temperature 20°C lower than given.
3) Pre-heat the oven when using "Fan Heat
D
" and "Conventional
A
".
4) 2nd runner from the bottom when using the "Conventional
A
" setting.
The information given in this chart is intended only as a guide. See the cook book
supplied with your oven for further details.
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Oven roasting chart
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