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18
Tables for roasting and braising
The details given in the table are guidelines and apply to food
placed in a cold oven and for meat taken directly from the
refrigerator.
Poultry
The information in the tables applies to unstuffed poultry. Turn
the poultry after half of the cooking time.
Lean meat
Coat lean meat with fat or oil as required and cover it with strips
of bacon.
Cooking time and temperature
The cooking time and temperature depend on the size, height,
type and quality of the food and the roasting dish.
As a general rule: the larger the item, the lower the temperature
and the longer the roasting time.
You should set the lower of the specified temperatures the first
time. Lower temperatures will generally allow more even
browning.
The values for cooking time apply to 0.5 - 2 kg of food. For
greater weights, reduce the temperature and increase the
cooking time. For multiple pieces, apply the cooking time for
the weight of the heaviest piece.
Standing time
At the end of the cooking time, switch the oven off and leave
the roast to stand for approximately 10 minutes in the cooking
compartment with the door closed. The recommended standing
time is not included in the cooking times specified.
Meal Oven Setting Level Temperature in °C Time, min. per 500 g
+ add. time
Beef
Slow roast joint
õ3
1 140 40 + 40
õ%
2 150 40 + 40
Top side / top rump
õ3
1 160 30 + 25
õ%
2 190 30 + 25
Lamb
Leg
õ3
1 170 30 + 25
õ%
2 200 30 + 25
Shoulder (bone-in)
õ3
1 170 25 + 20
õ%
2 200 25 + 20
Shoulder (boned and rolled)
õ3
1 170 30 + 25
õ%
2 200 30 + 25
Rack of lamb
õ3
1 180 25 + 25
õ%
2 200 25 + 25
Pork
Roast joint
õ3
1 180 35 + 35
õ%
2 180 35 + 35
Loin joint
õ3
1 180 30 + 30
õ%
2 180 30 + 30
Belly
õ3
1 160 30 + 25
õ%
2 190 30 + 25
Gammon
Joint
õ3
1 160 30 + 30
õ%
2 190 30 + 30
Chicken
Whole chicken
õ3
1 170 - 180 20 + 25
õ%
2 190 - 200 20 + 25
Portion (boned)
õ3
1 190 20 + 25
õ%
2 200 - 210 20 + 25
Quarter
õ3
1 190 20 + 25
õ%
2 200 - 210 20 + 25
Duck
õ3
1 180 20 + 20
õ%
2 190 - 200 20 + 20
* + time for Yorkshire pudding
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