Roasting chart
Meat/Fish U / [
6
[°C]
+
[min.]
Topside of beef, approx. 1 kg 170–190 100–130
2)
Fillet of beef/Sirloin joint, approx. 1 kg 200–220 20–55
3)
Venison, approx. 1 kg 140–160 100–120
4)
Pork roast/neck, approx. 1 kg 160–180 100–120
4)
Pork joint with crackling, approx. 2 kg 160–180 130–160
4)
Gammon joint, approx. 1 kg 150–170 60–80
4)
Meat loaf, approx. 1 kg 160–180 60–70
4)
Veal, approx. 1.5 kg 180–200 80–100
4)
Leg of lamb, approx. 1.5 kg 170–190 90–120
4)
Rack of lamb, approx. 1.5 kg 170–190 20–60
3)
Poultry, 0.8–1 kg 180–200 60–70
Poultry, approx. 2 kg 170–190 100–120
Poultry, stuffed, approx. 2 kg 170–190 110–130
Poultry, approx. 4 kg 160–180 150–180
Fish, whole, approx. 1.5 kg 160–180 35–55
The data for the recommended function is printed in bold.
Unless otherwise stated, the times given are calculated on the basis of 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.
Temperatures refer to cooking in an uncovered dish.
If roasting directly on the universal tray or the rack, set the temperature to 10 °C
lower.
Roasting
76
To Next Page
Loading...
Need help?
General
