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Roasting Table
Type of meat
Quantity
Weight
Shelf
position
from
bottom
Tempera-
ture
ºC
Time
Hrs.:Mins.
Beef
Pot roast 1-1.5 kg 1 200-250 2:00-2:30
Roast beef or fillet 1
per cm of thick-
ness
- rare
per cm of thick-
ness
1 230-250* 0:06-0:08
- medium rare
per cm of thick-
ness
1 230-250* 0:08-0:10
- well done
per cm of thick-
ness
1 210-230* 0:10-0:12
Pork
Shoulder, neck
ham joint
1-1.5 kg 1 210-220 1:30-2:00
Chop, smoked loin chop 1-1.5 kg 1 180-190 1:00-1:30
Meat loaf 750 g -1 kg 1 170-180 0:45-1:00
Knuckle of pork
(pre-cooked)
750 g -1 kg 1 210-220 1:30-2:00
Veal
Roast veal 1 kg 1 210-220 1:30-2:00
Knuckle of veal 1.5-2 kg 1 210-225 2:00-2:30
Lamb
Leg of lamb, roast lamb 1-1.5 kg 1 210-220 1:15-2:00
Saddle of lamb 1-1.5 kg 1 210-220 1:00-1:30
Game
Saddle of hare,
haunch of hare
up to 1 kg 3 220-250* 0:25-0:40
Saddle of venison 1.5-2 kg 1 210-220 1:00-1:30
Haunch of venison 1.5-2 kg 1 200-210 1:15-1:50