23
Meat Weight Accessories and
ovenware
Level Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Beef
Pot-roasted beef 1.0 kg covered 2
%
200-220 100
1.5 kg 2
%
190-210 120
2.0 kg 2
%
180-200 140
Fillet of beef, medium 1.0 kg uncovered 2
%
210-230 60
1.5 kg 2
%
200-220 80
Sirloin, medium 1.0 kg uncovered 1
4
220-240 60
Steaks, 3 cm thick, medium wire rack + univer-
sal pan
5+1
(
315
Veal
Joint of veal 1.0 kg uncovered 2
%
190-210 110
1.5 kg 2
%
180-200 130
2.0 kg 2
%
170-190 150
Knuckle of veal 1.5 kg uncovered 2
%
210-230 140
Pork
Joint without rind (e.g. neck) 1.0 kg universal pan with
grill tray
1
4
190-210 120
1.5 kg 1
4
180-200 150
2.0 kg 1
4
170-190 170
Joint with rind (e.g. shoulder) 1.0 kg uncovered 1
4
190-210 130
1.5 kg 1
4
180-200 160
2.0 kg 1
4
170-190 190
Fillet of pork 500 g wire rack + univer-
sal pan
3+1
4
230-240 30
Pork joint, lean 1.0 kg uncovered 2
%
190-210 120
1.5 kg 2
%
180-200 140
2.0 kg 2
%
170-190 160
Smoked pork on the bone 1.0 kg covered 2
%
210-230 70
Steaks, 2 cm thick wire rack + univer-
sal pan
5+1
(
315
Pork medallions, 3 cm thick wire rack + univer-
sal pan
5+1
(
310
Lamb
Saddle of lamb on the bone 1.5 kg uncovered 2
4
190-210 60
Leg of lamb, boned, medium 1.5 kg uncovered 1
4
160-180 120
Game
Saddle of venison on the bone 1.5 kg uncovered 2
%
200-220 50
Leg of roe venison, boned 1.5 kg covered 2
%
210-230 100
Wild boar joint 1.5 kg covered 2
%
180-200 140
Joint of venison 1.5 kg covered 2
%
180-200 130
Rabbit 2.0 kg covered 2
%
220-240 60
Minced meat
Meat loaf Made from
500 g meat
uncovered 1
4
180-200 80
Sausages
Sausages wire rack + univer-
sal pan
4+1
(
315
