Operation Manual

56
Hot-air * Top and bottom heat /
Roast meat Slide-in Temperature Roasting Slide-in Temperature
level in ° C duration level in ° C
- in minutes
Pork
Roast joint with crackling
e.g. shoulder or knuckle 1 160 – 170 100 – 130 – –
Roast joint / collared pork 1 160 – 170 090 – 120 1 190 – 210
Smoked pork (1Kg) 1 160 – 170 070 – 080 1 190 – 210
Filet of pork 1 170 – 180 030 – 045 1 200 – 230
Meat loaf 1 170 – 190 060 – 070 1 190 – 210
Beef
Filet 1 180 – 190 045 – 065 1 200 – 220
Roast beef (pink) 1 180 – 190 030 – 045 1 200 – 220
Veal
Roast/ Brisket 1 160 – 170 090 – 120 1 180 – 200
Knuckle 1 160 – 170 100 – 130 1 190 – 210
Lamb
Leg 1 180 – 190 070 – 110 1 200 – 220
Back 1 160 – 170 090 – 120 1 200 – 220
Poultry
Chicken 1kg 1 170 – 180 060 – 070 1 200 – 220
Duck 1 150 – 160 090 – 120 1 190 – 210
Goose 4kg 1 150 – 160 130 – 180 – –
Game
Venison (back) 1 160 – 170 090 – 120 1 200 – 220
Venison (roast joint) 1 160 – 170 090 – 120 1 190 – 210
Roast boar/deer 1 160 – 170 100 – 120 1 190 – 210
Fish portions
(e.g. trout) 1 160 – 170 030 – 040 2 180 – 200
Roasting table Details stated in the table are guide values.
The values can vary according to the roast size and
type and the roasting pot used.