Roasting chart
Rec.
runner
from
bottom
Auto roast
E
1)
Conventional
A
1)
Core
temp. in
°C 3) 1)
5)
Temp.
in °C
2)
Time
in mins.
Temp.
in °C
2)
Time
in mins.
Beef (approx.1 kg)
1
180
60 – 80
200
70 – 90
60 – 80
Venison (approx. 1 kg)
1
180
75– 100
220 – 240
100 – 120
65 – 75
Leg of pork
(approx. 1 kg)
1
185
75 – 100
200
100 – 120
80 – 90
Rolled pork
(approx. 1 kg)
1
185 – 190
90 – 120
200 – 220
110 – 130
80 – 90
Leg of lamb
(approx. 2 kg)
1
180
100 – 130
200
150
80 – 85
Poultry (1 kg)
1
4)
180 – 190
60 – 80
200 – 220
70 – 90
–
Poultry (approx. 2 kg)
1
180 – 190
100 – 110
200 – 220
110 – 120
–
Poultry (approx. 2 kg)
stuffed
1
180 – 190
100 – 120
200 – 220
110 – 140
–
Poultry (approx. 4 kg)
1
170 – 180
160 – 180
190 – 210
170 – 190
–
Whole fish (ap-
prox. 1.5 kg)
1
4)
160 – 180
35 – 55
200 – 220
35 – 55
–
Unless otherwise stated, the times given are for an oven which has not bee pre-heated.
1) Fit the roasting filter for roasting.
2) When pot roasting set the temperature 20 °C lower than stated.
3) Roasting using the core temperature roast probe
e
.
4) Use the 2nd runner from the bottom when using "Conventional
A
".
5) Very rare: 60 – 65 °C, medium rare: 65 – 75 °C, medium: 75 – 80 °C, well done: 80 °C
The information given in this chart is intended only as a guide.
See the cookbook supplied with your oven for further details.
Roasting chart
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