Roasting chart
Meat/Fish
U
/
[
6
[°C]
+
[min]
Topside of beef, approx. 1 kg
170–190
100–130
2)
Beef fillet or sirloin joint, approx. 1 kg
200–220
45–55
3)
Venison, approx. 1 kg
140–160
100–120
4)
Pork joint, approx.1 kg
160–180
100–120
4)
Pork joint with crackling, approx. 2 kg
160–180
130–160
4)
Gammon joint, approx. 1 kg
150–170
60–80
4)
Meat loaf, approx. 1 kg
160–180
60–70
4)
Veal, approx. 1.5 kg
180–200
80–100
4)
Leg of lamb, approx. 1.5 kg
170–190
90–120
4)
Saddle of lamb, approx. 1.5 kg
170–190
50–60
3)
Poultry, 0.8–1 kg
180–200
60–70
Poultry, approx. 2 kg
170–190
100–120
Poultry, stuffed, approx. 2 kg
170–190
110–130
Poultry, approx. 4 kg
160–180
150–180
Fish, whole, approx. 1.5 kg
160–180
35–55
The data for the recommended function is printed in bold.
The times 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 time.
The temperatures quoted are for roasting in an open dish.
Lower the temperature by approx. 10 °C if roasting directly on the universal tray or
on the rack with the universal tray underneath.
Roasting
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