Roasting chart
Meat/Fish
Topside of beef, approx. 1 kg
1)
Beef fillet or sirloin joint, approx. 1 kg
2)
Venison, approx. 1 kg
3)
Pork joint, approx. 2 kg
3)
Pork joint with crackling, approx. 2 kg
3)
Gammon joint, approx. 1 kg
3)
Meat loaf, approx. 1 kg
3)
Veal, approx. 1.5 kg
3)
Leg of lamb, approx. 1.5 kg
2)
Saddle of lamb, approx. 1.5 kg
Poultry, 0.8–1 kg
Poultry, approx. 2 kg
Poultry, stuffed, approx. 2 kg
Poultry, approx. 4 kg
Fish, whole, approx. 1.5 kg
The data for the recommended function is printed in bold.
The times given are for an oven which has not been pre-heated.
In general, if a range of temperatures is given, it is best to select the lower
temperature and to check the food after the shortest time.
The temperatures quoted are for roasting in an open dish.
Lower the temperature by approx. 10 °C if roasting directly on the universal tray or
on the rack with the universal tray underneath.
Roasting
60
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