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Operating Instructions
29
Roasting Table
Type of Meat Quantity Conventional O Rothitherm I Time
Weight
Shelf
Position
from the
Top
Tempera-
ture
ºC
Shelf
Position
from the
Top
Tempera-
ture
ºC
Hr.:Min.
Beef
Pot Roast 1-1.5 kg 4. 200-250 – – 2:00-2:30
Sirloin or Fillet
per cm
height
- red inside
per cm
height
4.
250-270
1
4. 190-200 0:05-0:06
- pink inside
per cm
height
4.
250-270
1
4. 180-190 0:06-0:08
- cooked
through
per cm
height
4.
210-250
1
4. 170-180 0:08-0:10
Pork
Schoulder, Neck
Joint of Ham
1-1.5 kg 4. 210-220 4. 160-180 1:30-2:00
Chop, Kassler 1-1.5 kg 4. 180-190 4. 170-180 1:00-1:30
Meat Loaf
750 g-1 kg
4. 170-180 4. 160-170 0:45-1:00
Knuckle of Pork
(pre-cooked)
750 g-1 kg
4. 210-220 4. 150-170 1:30-2:00
Veal
Roast Veal 1kg 4. 210-220 4. 150-170 1:30-2:00
Knuckle of Veal 1,5-2 kg 4. 210-225 4. 150-170 2:00-2:30
Lamb
Leg of Lamb,
Roast Lamb
1-1.5 kg 4. 210-220 4. 150-170 1:15-2:00
Saddle of Lamb 1-1.5 kg 4. 210-220 4. 160-180 1:00-1:30