Roasting chart
Meat/Fish
[
6
[°C]
1) 2)
+
[min]
Topside of beef, approx. 1 kg 170–190 100–120
Sirloin/fillet
4) 5)
, approx. 1 kg 190–210 30–50
Haunch of venison (approx. 1 kg) 180–200 100–120
Saddle of venison (approx. 1 kg) 180–200 50–80
Roast pork (leg, shoulder, neck)
3)
, approx. 1 kg 160–180 90–120
Gammon joint, approx. 1 kg 170–190 60–70
Meat loaf
5)
, approx. 1 kg 160–180 60–70
Veal, approx. 1 kg 160–180 100–120
Leg of lamb, approx. 2 kg 170–190 100–120
Saddle of lamb
4)
, approx. 2 kg – –
Poultry, approx. 1 kg 170–190 50–60
Poultry, approx. 4 kg 160–180 180–210
Fish, whole, approx. 1.5 kg 160–180 40–50
Unless otherwise stated, the durations 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 duration.
Please observe the temperature range, the microwave power level, the shelf levels
and the durations. These also take the type of cooking container, the size of the
meat and cooking practices into account.
Roasting
98
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