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10.7 Roasting tables - Main oven
Beef
Food
Roast beef or fillet: rare,
preheat the empty oven
Roast beef or fillet: medi‐
um, preheat the empty
oven
Roast beef or fillet: well
done, preheat the empty
oven
Pork
Food
Shoulder, neck, ham
Pork chop
Meat loaf
Knuckle of pork (pre‐
cooked)
Veal
Food
Roast veal
Knuckle of veal
Lamb
Food
Leg of lamb, roast
lamb
Saddle of lamb
Game
Food
Saddle of hare, leg
of hare
Loin of Game
Leg of Game
Quantity
per cm of thickness
per cm of thickness
per cm of thickness
Quantity
1 - 1.5
1 - 1.5
0.75 - 1
0.75 - 1
Quantity
Temperature (°C) Time (min)
1
160 - 180
1.5 - 2
160 - 180
Quantity
Temperature (°C) Time (min)
1 - 1.5
150 - 170
1 - 1.5
160 - 180
Quantity
Temperature (°C) Time (min)
Up to 1 kg
220 - 250
1.5 - 2
210 - 220
1.5 - 2
200 - 210
Temperature
Time (min)
(°C)
190 - 200
5 - 6
180 - 190
6 - 8
170 - 180
8 - 10
Temperature
Time (min)
(°C)
160 - 180
90 - 120
160 - 180
60 - 90
160 - 170
45 - 60
150 - 170
90 - 120
90 - 120
120 - 150
75 - 120
60 - 90
25 - 40
75 - 105
90 - 135
Shelf position
2
2
2
Shelf position
2
2
2
2
Shelf position
2
2
Shelf position
2
2
Shelf position
2
1
1
ENGLISH
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