Operation Manual

Roasting chart
Meat/Fish
U / [
6
[°C]
1) 2)
+
[min]
Topside of beef, approx. 1 kg 170–190 100–120
Sirloin/fillet
3) 4)
, approx. 1 kg 190–210 40–60
Haunch of venison (approx. 1 kg) 180–200 100–120
Saddle of venison (approx. 1 kg) 180–200 70–100
Roast pork (Leg, shoulder, neck, approx. 1 kg) 170–190 110–130
Gammon joint, approx. 1 kg 170–190 70–80
Meat loaf
4)
, approx. 1 kg 160–180 65–75
Veal, approx. 1 kg 170–190 80–100
Leg of lamb, approx. 2 kg 170–190 110–130
Saddle of lamb
3)
, approx. 2 kg 170–190 60–80
Poultry, approx. 1 kg 170–190 55–65
Poultry, approx. 4 kg 170–190 200–220
Fish, whole, approx. 1.5 kg 160–180 45–55
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.
Take note of 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
94