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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
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) 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 kg 40 – 50 1 180 – 200
Roasting table
t
