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17
Meat
Turn pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for
an additional 10 minutes. This allows better distribution of the
meat juices.
After cooking, wrap sirloin in aluminium foil and leave it to rest
for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern,
then lay the roast in the dish with the rind at the bottom.
Meat Weight Accessories and
ovenware
Level Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Beef
Pot-roasted beef 1.0 kg Covered 2
%
210-230 100
1.5 kg 2
%
200-220 120
2.0 kg 2
%
190-210 140
Fillet of beef, medium 1.0 kg Uncovered 2
%
210-230 60
1.5 kg 2
%
200-220 80
Sirloin, medium 1.0 kg Uncovered 1
4
220-240 60
Steaks, 3 cm thick, medium Wire rack + univer-
sal pan
5+1
(
315
Veal
Joint of veal 1.0 kg Uncovered 2
%
190-210 110
1.5 kg 2
%
180-200 130
2.0 kg 2
%
170-190 150
Knuckle of veal 1.5 kg Uncovered 2
%
210-230 140
Pork
Joint without rind (e.g. neck) 1.0 kg Uncovered 1
4
190-210 120
1.5 kg 1
4
180-200 150
2.0 kg 1
4
170-190 170
Joint with rind (e.g. shoulder) 1.0 kg Uncovered 1
4
190-210 130
1.5 kg 1
4
180-200 160
2.0 kg 1
4
170-190 190
Pork fillet 500 g Wire rack + univer-
sal pan
3+1
4
220-230 30
Pork joint, lean 1.0 kg Uncovered 2
%
200-220 120
1.5 kg 2
%
190-210 140
2.0 kg 2
%
180-200 160
Smoked pork on the bone 1.0 kg Covered 2
%
200-220 70
Steaks, 2 cm thick Wire rack + univer-
sal pan
5+1
(
320
Pork medallions, 3 cm thick Wire rack + univer-
sal pan
5+1
(
310
Lamb
Saddle of lamb on the bone 1.5 kg Uncovered 2
4
190 60
Boned leg of lamb, medium 1.5 kg Uncovered 1
4
150-170 120
Game
Saddle of venison on the bone 1.5 kg Uncovered 2
%
200-220 50
Boned leg of roe venison 1.5 kg Covered 2
%
210-230 100
Roast game 1.5 kg Covered 2
%
180-200 140
Joint of venison 1.5 kg Covered 2
%
180-200 130
Rabbit 2.0 kg Covered 2
%
220-240 60
Minced meat
Meat loaf Made from
500 g meat
Uncovered 1
4
180-200 80
Sausages
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