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Meat cooking table for upper/lower heater combination or with hot air - when cooking
on one level only
Type of meat Weight
(g)
Guide (from
bottom)
Tempera-
ture (°C)
Guide (from
bottom)
Tempera-
ture (°C)
Cooking
time
(min.)
Beef
Beef roast 1000 2 190-210 2 180-190 100-120
Beef roast 1500 2 190-210 2 170-180 120-150
Roastbeef, medium done 1000 2 200-210 2 180-200 30-50
Roastbeef, well done 1000 2 200-210 2 180-200 40-60
Pork
Pork roast, incl. skin 1500 2 180-190 2 170-180 140-160
Pork belly 1500 2 190-200 2 170-180 120-150
Pork belly 2000 2 180-200 2 160-170 150-180
Shoulder 1500 2 190-200 2 160-170 120-140
Pork roll 1500 2 190-200 2 160-170 120-140
Cutlet 1500 2 180-200 2 160-170 100-120
Minced meet roast (pork
meat loaf)
1500 2 200-210 2 170-180 60-70
Veal
Veal roll 1500 2 180-200 2 170-190 90-120
Veal joint 1700 2 180-200 2 170-180 120-130
Lamb
Lamb loin 1500 2 190-200 2 170-180 100-120
Sheep joint 1500 2 190-200 2 170-180 120-130
Venison
Rabbit loin 1500 2 190-200 2 180-190 100-120
Deer joint 1500 2 190-200 2 170-180 100-120
Wild boar joint 1500 2 190-200 2 170-180 100-120
Poultry
Chicken, whole 1200 2 190-200 2 180-190 60-80
Chicken 1500 2 190-200 2 180-190 70-90
Duck 1700 2 180-190 2 160-170 120-150
Goose 4000 2 160-170 2 150-160 180-200
Turkey 5000 2 150-160 2 140-150 180-240
Fish
Whole fi sh 1000 2 190-200 2 170-180 50-60
Fish souffl é 1500 2 180-200 2 150-170 50-70
Note: The indication of recommended guide relates to the deep tray; smaller trays should be placed
on the grid inserted into the fi rst or second guide (do not insert the deep tray on the fi rst guide).
In order to prevent accumulation of condensate, do not let the
dishes to cool down in the oven.
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