Pelgrim OKW 353, Руководство пользователя

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Roasting table
Meat weigth in kg temp in °C time in mins.
Sirloin beef 1 180 - 200 100 - 120
Fillet of beef 1 190 - 210 35 - 45
Roastbeef 1 190 - 210 35 - 45
Pork 1 170 - 190 100 - 120
Cured side of pork 1 150 - 160 80 - 100
Game 1 180 - 200 90 - 120
Veal 1 170 - 190 100 - 120
Lamb 1,5 170 - 190 90 - 120
Poultry 1 170 - 190 50 - 60
2 170 - 190 120 - 150
4 160 - 180 150 - 180
Fish 1,5 160 - 180 35 - 55
The figures in this table are guidelines.
Roasting
If the meat is covered when roasted, e.g. in a
casserole, it will retain its juices and little or
no smoke will develop. When roasted in an
open roasting tin it will brown and crisp more
quickly.
The oven’s roasting tin is ideal for roasting
large joints, weighing over 1 kg.
The table below applies only when you put the
dishes into a cold oven.