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Operating Instructions
34
Roasting with Rotitherm
The information given in bold shows you the best oven function to use
in each case
.
Type of Meat Quantity Rotitherm
Time
Weight Shelf Pos.
from
Bottom
Temp.
in °C
Hr. : Min.
Beef
Roast Beef or Fillet
-red inside
- pink inside
- cooked through
per cm
height
5
5
5
180 – 190
180 – 190
170 – 180
per cm height
0:05 – 0:06
0:06 – 0:08
0:08 – 0:10
Pork
Shoulder,
Neck,
Joint of Ham
1- 1.5 kg 2/3 150 – 170 1:40 – 2:00
Chop, Kassler
Meat Loaf
1 – 1.5 kg 2/3 150 – 170 1:10 – 1:30
Knuckle of Pork
(pre-cooked)
1 – 1.5 kg 2 140 – 160 1:40 – 2:00
Veal
Knuckle of Veal
1 – 1.5 kg 2 140 – 160 2:00 – 2:30
Lamb
Leg of Lamb,
Roast Lamb
1 – 1.5 kg 2 140 – 160 1:20 – 2:00
Saddle of Lamb
1 – 1.5 kg 2 150 – 170 1:00 – 1:30
Game
Saddle of Venison
1.5 -2 kg 2 150 – 160 1:20 – 1:30
Leg of Venison
1.5 -2 kg 2 140 – 150 1:75 – 1:50
Poultry
Poultry Pieces
4 – 6 pieces
per 200 – 250 g
4 170 -190 0:40 – 0:50