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429548
Meat cooking table for upper/lower heater combination or with hot air
Type of meat Weight
(g)
Guide
(from
bottom)
Tempera-
ture (°C)
Guide
(from
bottom)
Tempera-
ture (°C)
Cooking
time
(min.)
Beef
Beef roast 1000 2 190-210 2 180-190 100-120
Beef roast 1500 2 190-210 2 170-180 120-150
Roastbeef, medium
done
1000 2 200-210 2 180-200 30-50
Roastbeef, well done 1000 2 200-210 2 180-200 40-60
Pork
Pork roast, incl. skin 1500 2 180-190 2 170-180 140-160
Pork belly 1500 2 190-200 2 170-180 120-150
Pork belly 2000 2 180-200 2 160-170 150-180
Shoulder 1500 2 190-200 2 160-170 120-140
Pork roll 1500 2 190-200 2 160-170 120-140
Cutlet 1500 2 180-200 2 160-170 100-120
Minced meet roast (pork
meat loaf)
1500 2 200-210 2 170-180 60-70
Veal
Veal roll 1500 2 180-200 2 170-190 90-120
Veal joint 1700 2 180-200 2 170-180 120-130
Lamb
Lamb loin 1500 2 190-200 2 170-180 100-120
Sheep joint 1500 2 190-200 2 170-180 120-130
Venison
Rabbit loin 1500 2 190-200 2 180-190 100-120
Deer joint 1500 2 190-200 2 170-180 100-120
Wild boar joint 1500 2 190-200 2 170-180 100-120
Poultry
Chicken, whole 1200 2 190-200 2 180-190 60-80
Chicken 1500 2 190-200 2 180-190 70-90
Duck 1700 2 180-190 2 160-170 120-150
Goose 4000 2 160-170 2 150-160 180-200
Turkey 5000 2 150-160 2 140-150 180-240
Fish
Whole fi sh 1000 2 190-200 2 170-180 50-60
Fish sou é 1500 2 180-200 2 150-170 50-70
Note: The guide indication applies to the deep tray; smaller trays should be placed on the
grid inserted into the fi rst guide –
; 1st – 2nd guide – . (The deep tray may not be
inserted into the fi rst guide from the bottom).
24
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