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Pork
Food Quantity Temperature
(°C)
Time (min) Shelf po‐
sition
Shoulder, neck, ham
joint
1 - 1.5 kg 210 - 220 90 - 120 1
Chop, spare rib 1 - 1.5 kg 180 - 190 60 - 90 1
Meat loaf 750 g - 1 kg 170 - 190 50 - 60 1
Pork knuckle (pre-
cooked)
750 g - 1 kg 200 - 220 90 - 120 1
Veal
Food Quantity Temperature
(°C)
Time (min) Shelf posi‐
tion
Roast veal1) 1 kg 210 - 220 90 - 120 1
Knuckle of veal 1.5 - 2 kg 200 - 220 150 - 180 1
1) Use a closed roasting dish.
Lamb
Food Quantity Temperature
(°C)
Time (min) Shelf posi‐
tion
Leg of lamb, roast lamb 1 - 1.5 kg 210 - 220 90 - 120 1
Saddle of lamb 1 - 1.5 kg 210 - 220 40 - 60 1
Game
Food Quantity Temperature
(°C)
Time (min) Shelf posi‐
tion
Saddle of hare, leg of
hare
up to 1 kg 220 - 2401) 30 - 40 1
Saddle of venison 1.5 - 2 kg 210 - 220 35 - 40 1
Haunch of venison 1.5 - 2 kg 200 - 210 90 - 120 1
1) Preheat the oven.
Poultry
Food Quantity Temperature
(°C)
Time (min) Shelf posi‐
tion
Poultry portions 200 - 250 g each 220 - 250 20 - 40 1
Duck 1.5 - 2 kg 210 - 220 80 - 100 1
Goose 3.5 - 5 kg 200 - 210 150 - 180 1
Turkey 2.5 - 3.5 kg 200 - 210 120 - 180 1
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