Roasting
61
Pork
[°C]
[min.]
Pork roast/neck, approx. 1 kg
170–180
2
100–120
1)
190–200
2
90–110
1)
Pork joint with crackling, approx. 2 kg
170–180
2
120–160
2)
190–200
2
130–150
2)
Gammon joint, approx. 1 kg
150–160
2
60–80
2)
170–180
2
80–100
2)
Meat loaf, approx. 1 kg
170–180
2
60–70
2)
200–210
2
70–80
2)
Function /
Temperature /
Shelf level /
Cooking duration
Fan plus /
Conventional heat
1) Roast with the lid on first. Remove the lid halfway through the cooking duration and add
approx. 0.5 l of liquid.
2) Add approx. 0.5 l of liquid halfway through roasting.
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