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Roasting Table
Type of meat Quantity CONVENTIONAL ROTITHERM Time
Weight Shelf po-
sition
from bot-
tom
Tempera-
ture
ºC
Shelf
position
from
bottom
Tempera-
ture
ºC
Hours:
Mins.
Beef
Pot roast 1-1.5 kg 1 200-250 - - 2:00-2:30
Roast beef or fil-
let
per cm of
thickness
- rare
per cm of
thickness
1
250-270
1
1 190-200 0:05-0:06
- medium rare
per cm of
thickness
1
250-270
1
1 180-190 0:06-0:08
- well done
per cm of
thickness
1
210-250
1
1 170-180 0:08-0:10
Pork
Shoulder, neck
ham joint
1-1.5 kg 1 210-220 1 160-180 1:30-2:00
Chop, smoked
loin chop
1-1.5 kg 1 180-190 1 170-180 1:00-1:30
Meat loaf
750 g-
1kg
1 170-180 1 160-170 0:45-1:00
Knuckle of pork
(pre-cooked)
750 g-
1kg
1 210-220 1 150-170 1:30-2:00
Veal
Roast veal 1kg 1 210-220 1 160-180 1:30-2:00
Knuckle of veal 1.5-2 kg 1 210-225 1 160-180 2:00-2:30
Lamb
Leg of lamb,
roast lamb
1-1.5 kg 1 210-220 1 150-170 1:15-2:00
Saddle of lamb 1-1.5 kg 1 210-220 1 160-180 1:00-1:30