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Operating Instructions
41
Table: Meat, roasting, casseroles
Meat FAN COOKING CONVENTIONAL ROTITHERM Time
Shelf
posi-
tion
from
bottom
Temp.
ºC
Shelf
posi-
tion
from
bottom
Temp.
ºC
Shelf
posi-
tion
from
bottom
Temp.
2
ºC
Hrs. : Min.
Pork
Shoulder;
leg; rolled;
boned
spare rib;
loin of pork
2 170-180
2
or 1
190-210 2 150-160
0:30-0:35
per 450 g/1 lb
plus
30-35 mins
Beef
Inexpensive
cuts
2 160-170 2 180-200 - -
0:35-0:40
per 450 g/1 lb
plus
15-20 mins
Prime cuts
-rare 2
170-180
1
2
200-210
1
3
or 2
150-160
1
0:15-0:20
per 450 g/1 lb
plus
15-20 mins
-medium 2 170-180 2 190-210
3
or 2
150-160
0:20-0:25
per 450 g/1 lb
plus
25-25 mins
-well done 2 170-180 2 190-210 2 150-160
0:30-0:35
per 450 g/1 lb
plus
25-30 mins
Yorkshire
pudding
- small 3
200
1
2 200-250 3 250 0:10-0:15
- large 2
180-190
1
2
210-250
1
2 220-230 0:30-0:40