Recipes

• We recommend cooking meat and fish weighing 1 kg and above in the oven.
• To prevent escaping meat juices or fat from burning on to the pan, we recommend
placing some liquid in the deep roasting pan.
• If required, turn the roast (after 1/2 - 2/3 of the cooking time).
• Baste large roasts and poultry with their juices several times during roasting. This will
give better roasting results.
• You can switch the oven off about 10 minutes before the end of the roasting time, in
order to utilise the residual heat.
Beef
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
Port roast 1 - 1,5 kg CONVENTION-
AL
1 200 - 250 2:00 - 2:30
Roast beef or fillet for each cm
of thickness
- rare
1)
for each cm
of thickness
ROTITHERM 1 190 - 200 0:05 - 0:06
- medium for each cm
of thickness
ROTITHERM 1 180 - 190 0:06 - 0:08
- well done for each cm
of thickness
ROTITHERM 1 170 - 180 0:08 - 0:10
1) preheat the oven
Pork
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
Shoulder, neck, ham joint 1 - 1.5 kg ROTITHERM 1 160 - 180 1:30 - 2:00
Chop, spare rib 1 - 1.5 kg ROTITHERM 1 170 - 180 1:00 - 1:30
Meat loaf 750 g - 1 kg ROTITHERM 1 160 - 170 0:45 - 1:00
Porknuckle (precooked) 750 g - 1 kg ROTITHERM 1 150 - 170 1:30 - 2:00
Veal
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
Roast Veal 1 kg ROTITHERM 1 160 - 180 1:30 - 2:00
Knuckle of veal 1,5 -2 kg ROTITHERM 1 160 - 180 2:00 - 2:30
Lamb
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time (h:min)
Leg of lamb, roast lamb 1 - 1,5 kg ROTITHERM 1 150 - 170 1:15 - 2:00
Saddle of lamb 1 - 1,5 kg ROTITHERM 1 160 - 180 1:00 - 1:30
Uses, tables and tips
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