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22
BAKING IN THE OVEN-PRACTICAL HINTS
TABLE 4: Roasting meat
Oven functions: bottom and top heaters
Ultra-fan
TYPE OF MEAT
LEVEL
FROM THE BOTTOM
ULTRA-FAN ULTRA-FAN
BOTTOM+
TOP HEATERS
BOTTOM+
TOP HEATERS
TEMPERATURE[℃]
TIME﹡
IN MINUTES
BEEF
Roast beef or fillet
rare
oven warmed up
Juicy(“medium”)
oven warmed up
“well done”
oven warmed up
Roast joint
2
3
3
3
2
160-180
250
250
210-230
200-220
Per 1 cm
12-15
15-25
25-30
120-140
PORK
Roast joint
Ham
Fillet
2
2
2
2
3
160-180
160-180
200-210
200-210
210-230
90-140
60-90
25-30
VEAL
LAMB
VENISON
2
2
2
2
2
2
160-170
160-180
175-180
200-210
200-220
200-220
90-120
100-120
100-120
POULTRY
Chicken
Goose(approx.2 kg)
2
2
2
2
170-180
160-180
220-250
190-200
50-80
150-180
FISH
2
2
175-180
210-220
40-55
﹡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.
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