49
Note:
❑ Roast in open casserole dish on wire shelf.
❑ Shelf height 2
large, solid pieces of meat = longer roasting time, lower temperature.
Flat pieces of meat = shorter roasting time, higher temperature.
❑ The roasting time does not change considerably if two approximately equally large
pieces of the same type of meat are roasted simultaneously.
❑ All figures indicated in the table are recommended values only and may vary depending
on the quality of the food.
Roasting table
top/bottom heat
t
Type of meat Roasting time Shelf Temperature
in minutes height in ° C
Pork
Joint with skin,
2 kg (e.g. shoulder or knuckle) 100 – 130 2 200 – 220
Joint 90 – 120 2 190 – 210
Smoked pork 70 – 80 2 190 – 210
Fillet of pork 30 – 45 3 200 – 230
Meat loaf, 750 grams 60 – 70 2 190 – 210
Beef
Fillet 45 – 65 2 200 – 220
Sirloin (medium-rare) 30 – 45 2 200 – 220
Veal
Joint / breast 90 – 120 2 180 – 200
Knuckle 100 – 130 2 190 – 210
Lamb
Leg 70 – 110 2 200 – 220
Saddle 90 – 120 2 200 – 220
Poultry
Chicken, 1 kg 60 – 70 2 200 – 220
Duck, 2 – 2,5 kg 90 – 120 2 190 – 210
Goose, 3 kg 130 – 180 2 or 3 180 – 200
Game
Saddle of venison 90 – 120 2 200 – 220
Roast venison 90 – 120 2 190 – 210
Roast pork 100 – 120 2 190 – 210
Fish, whole,
1 kg 30 – 40 2 180 – 200
Roasting table
t
