Turn the roast after 1/2 - 2/3 of the
cooking time.
Roast meat and fish in large pieces (1 kg
or more).
Baste meat joints with their own juice
several times during roasting.
10.7 Roasting tables - Main oven
Beef
Food
Quantity
Temperature
(°C)
Time (min)
Shelf position
Roast beef or fillet:
rare, preheat the
empty oven
per cm of
thickness
190 - 200
5 - 6
2
Roast beef or fillet:
medium, preheat
the empty oven
per cm of
thickness
180 - 190
6 - 8
2
Roast beef or fillet:
well done, preheat
the empty oven
per cm of
thickness
170 - 180
8 - 10
2
Pork
Food
Quantity
Temperature
(°C)
Time (min)
Shelf position
Shoulder, neck,
ham
1 - 1.5
160 - 180
90 - 120
2
Pork chop
1 - 1.5
160 - 180
60 - 90
2
Meat loaf
0.75 - 1
160 - 170
45 - 60
2
Knuckle of pork
(precooked)
0.75 - 1
150 - 170
90 - 120
2
Veal
Food
Quantity
Temperature
(°C)
Time (min)
Shelf position
Roast veal
1
160 - 180
90 - 120
2
Knuckle of veal 1.5 - 2
160 - 180
120 - 150
2
Lamb
Food
Quantity
Temperature
(°C)
Time (min)
Shelf position
Leg of lamb,
roast lamb
1 - 1.5
150 - 170
75 - 120
2
Saddle of lamb 1 - 1.5
160 - 180
60 - 90
2
ENGLISH
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