Table of Contents
Operating Instructions
Roasting Table
Type of Meat
Beef
Pot Roast
Roast Beef or Fillet
- red inside
- pink inside
- cooked through
Pork
Schoulder, Neck
Joint of Ham
Chop, Kassler
Meat Loaf
Knuckle of Pork
(pre-cooked)
Veal
Roast Veal
Knuckle of Veal
Lamb
Leg of Lamb, Roast Lamb
Saddle of Lamb
Game
Saddle of Hare,
Leg of Hare
Saddle of Venison
Leg of Venison
24
Shelf Posi-
Quantity
tion from
Weight
the Top
1-1.5 kg
4.
4.
per cm height
4.
per cm height
4.
per cm height
1-1.5 kg
4.
1-1.5 kg
4.
4.
750 g-1 kg
4.
750 g-1 kg
1 kg
4.
1.5-2 kg
4.
1-1.5 kg
4.
1-1.5 kg
4.
up to 1 kg
3.
1.5-2 kg
4.
1.5-2 kg
4.
Tempera-
Time
ture
Hr.:Min.
ºC
200-250
2:00-2:30
per cm height
1
0:05-0:06
250-270
1
0:06-0:08
250-270
1
0:08-0:10
210-250
210-220
1:30-2:00
180-190
1:00-1:30
170-180
0:45-1:00
210-220
1:30-2:00
210-220
1:30-2:00
210-225
2:00-2:30
210-220
1:15-2:00
210-220
1:00-1:30
1
0:25-0:40
220-250
210-220
1:00-1:30
200-210
1:15-1:50
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