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7
* Turn halfway through the cooking time
Meat
°C
Mins.
Shoulder of veal
A8
200–210
yes
68–72
60–90
2
Roast beef
–
200–220
yes
55–60
35–45
2
1
and
Shoulder of beef
A8
180–190
yes
68–72
70–90
2
Neck of pork
A8
200–210
yes
78–82
60–90
2
Shoulder of pork, roasted
–
180–190
yes
78–82
60–90
2
1
and
Shoulder of pork, braised
A8
210–220
yes
78–82
60–90
2
Leg of lamb
A8
210–220
yes
–
100–120
2
1
and
Meat loaf
–
190–210
yes
–
50–80
2
or
Fleischkäse (specialty meat loaf)
–
160–170
yes
–
45–60
2
Fillet in pastry
–
200–210
yes
–
25–35
2
Chops *
–
250
5 mins.
–
12–16
4
3
and
Sausages *
–
250
5 mins.
–
12–16
4
3
A
˚C