Oven roasting chart
rec.
runner
from
bottom
Auto Roast
E
1)
Conventional
A
Temp.
in °C
2)
Time
in mins.
Temp.
in °C
2)
Time
in mins.
Beef (apprx. 1 kg)
1
180-200
100-120
220-240
100-120
Sirloin, steak
3)
(apprx. 1 kg)
1
4)
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 (ca. 1.5 kg)
1
170-190
90-120
210-230
90-120
Poultry (0.8-1 kg)
1
4)
170-190
50-60
200-220
50-60
Poultry (apprx. 2 kg)
ditto (stuffed)
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
4)
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 roasting (grease) filter in place when using "Auto Roast
E
".
2) Roasting in a pot
L
When roasting on the rack
K
, set the temperature 20°C lower than given.
3) Pre-heat the oven when using "Auto Roast
E
" and "Conventional
A
" settings.
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.
Oven roasting chart
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