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Food Temperature (°F ) Time (min) Shelf position
Piroggen (Russian
version of calzone)
360 - 400
1)
15 - 25 2
1)
Preheat the oven.
2)
Use a deep pan.
8.10 Roasting
Use heat-resistant ovenware.
Roast large roasting joints directly in the
tray or on the wire shelf placed above
the tray.
Put some water in the tray to prevent the
meat juices or fat from burning.
Meat with crackling can be roasted in the
roasting tin without the lid.
Turn the roast after 1/2 - 2/3 of the
cooking time.
To keep meat more succulent:
• roast lean meat in the roasting tin with
the lid or use roasting bag.
• roast meat and fish in large pieces (1
kg or more).
• baste large roasts and poultry with
their juices several times during
roasting.
8.11 Roasting tables
Beef
Food Quantity Function Tempera-
ture (°F )
Time (min) Shelf posi-
tion
Pot roast 1 - 1.5 kg Top / Bot-
tom Heat
450 120 - 150 1
Roast beef or fil-
let: rare
per cm of
thickness
Turbo Grill-
ing
380 - 400
1)
5 - 6 1
Roast beef or fil-
let: medium
per cm of
thickness
Turbo Grill-
ing
360 - 380
1)
6 - 8 1
Roast beef or fil-
let: well done
per cm of
thickness
Turbo Grill-
ing
340 - 360
1)
8 - 10 1
1)
Preheat the oven.
Pork
Food Quantity
(kg)
Function Tempera-
ture (°F )
Time (min) Shelf posi-
tion
Shoulder /
Neck / Ham
joint
1 - 1.5 Turbo Grill-
ing
320 - 360 90 - 120 1
Chop / Spare
rib
1 - 1.5 Turbo Grill-
ing
340 - 360 60 - 90 1
ENGLISH 15
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