Roasting table
Hot air Food to be roasted Temperature in °C Oven level One level Two levels Roasting time in minutes
Pork 1 kg pork joint (shoulder, ham, rolled roast), for each cm of thickness Smoked pork loin, for each cm of thickness Meat loaf Beef Beef joint, per cm of thickness Beef fillet, per cm of thickness Roast beef, per cm of thickness Veal Veal joint, for each cm of thickness Lamb Leg of lamb (1800 g) 170-180 1 --90 170-180 1 --14-17 150-160 190-2001) 190-2001) 1 1 1 ------18-20 6-8 8-10 150-160 1 --14-20
150-160 160-170
1 1
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10-15 60-70
Quick roast items cooked on a baking tray Sausages �cordon bleu� Small sausages Schnitzel or chops, crumbed Burgers Fish Trout of 200-250 g each 4 trout fillets (weight of 200 g each) Perch fillets, crumbed (total weight approx. 1 kg) 190-200 170-180 190-200 3 3 3 ------20-25 20-25 25-30 220-2301) 220-2301) 220-2301) 210-2201) 3 3 3 3 4/1 4/1 4/1 4/1 5-8 12-15 15-20 15-20
