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TABLE 2: Roasting meat
Oven functions:
TYPE OF MEAT
BEEF
Roast beef or fillet
rare
oven warmed up
Juicy("medium")
oven warmed up
"well done"
oven warmed up
Roast joint
PORK
Roast joint
Ham
Fillet
VEAL
LAMB
VENISON
POULTRY
Chicken
Goose(approx.2 kg)
FISH
﹡the figures presented in the table refer to a portion of 1 kg ,if the portion is larger than that an
additional 30-40 minutes should be added for each additional kilogram.
Caution!
In the middle of the roasting time the meat must be turned over. It is
advisable to roast meat in heatproof ovenware.
bottom and top heaters
Ultra- fan
LEVEL
FROM THE BOTTOM
BOTTOM+
ULTRA-FAN
TOP HEATERS
3
3
3
2
2
2
2
2
2
3
2
2
2
2
2
2
2
2
2
2
2
2
TEMPERATURE[℃]
BOTTOM+
ULTRA-FAN
TOP HEATERS
250
250
210-230
200-220
160-180
160-180
200-210
160-180
200-210
210-230
200- 210
160- 170
200- 220
160- 180
175- 180
200- 220
170-180
220-250
160-180
190-200
210- 220
175- 180
TIME﹡
IN MINUTES
Per 1 cm
12-15
15-25
25-30
120-140
90-140
60-90
25-30
90- 120
100- 120
100- 120
50-80
150-180
40- 55
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