30
Note:
❑ Roast in open casserole dish on wire shelf.
❑ Shelf height 1
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
Type of meat Roasting time Shelf Temperature
in minutes height range in ° C
Pork
Joint with skin,
2 kg (e.g. shoulder or knuckle) 140 – 160 1 180 – 200
Joint 90 – 120 1 180 – 200
Smoked pork 70 – 80 1 180 – 200
Fillet of pork 40 – 50 1 200 – 220
Meat loaf, 750 grams 60 – 70 1 180 – 200
Beef
Fillet 45 – 65 1 190 – 210
Sirloin (medium-rare) 35 – 45 1 190 – 210
Veal
Joint / breast 90 – 120 1 180 – 200
Knuckle 100 – 130 1 190 – 210
Lamb
Leg 70 – 110 1 190– 210
Saddle 90 – 120 1 190 – 210
Poultry
Chicken, 1 kg 60 – 70 1 190 – 210
Duck, 2 – 2,5 kg 90 – 120 1 180 – 190
Goose, 3 kg 130 – 170 1 160 – 180
Game
Saddle of venison 80 – 100 1 190 – 210
Roast venison 90 – 120 1 180 – 200
Roast pork 100 – 120 1 180 – 200
Fish, whole,
1,0 kg 40 – 50 1 180 – 200
Roasting table
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