Table of Contents
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Available languages
Available languages
Type of meat
Roast beef or
fillet: rare
Roast beef or
fillet: medium
Roast beef or
fillet: well done
1) Pre-heat the oven
Pork
Type of meat
Shoulder,
neck, ham
joint
Chop, spare
rib
Meat loaf
750 g -1 kg
Porkknuckle
750 g -1 kg
(precooked)
Veal
Type of meat
1)
Roast veal
Knuckle of
veal
1) use a closed roasting dish
Lamb
Type of meat
Leg of lamb,
roast lamb
Saddle of
lamb
Game
Type of meat
Saddle of
hare, leg of
hare
Quantity
Shelf posi-
per cm. of
thickness
per cm. of
thickness
per cm. of
thickness
Shelf posi-
Quantity
1-1.5 kg
1-1.5 kg
Shelf posi-
Quantity
1 kg
1.5-2 kg
Shelf posi-
Quantity
1- 1.5 kg
1- 1.5 kg
Shelf posi-
Quantity
up to 1 kg
Temperature
tion
°C
1
230 - 250
1
220 - 230
1
200 - 220
Temperature
tion
°C
1
210 - 220
1
180 - 190
1
170 - 190
1
200 - 220
Temperature
tion
°C
1
210 - 220
1
200 - 220
Temperature
tion
°C
1
210 - 220
1
210 - 220
Temperature
tion
°C
1
220 - 240
ENGLISH
17
Time in min.
1)
6 - 8
8 - 10
10 - 12
Time in min.
90 - 120
60 - 90
50 - 60
90 - 120
Time in min.
90 - 120
150 - 180
Time in min.
90 - 120
40 - 60
Time in min.
1)
30 - 40
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