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Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
- well done for each cm
of thickness
ROTITHERM 1 170 - 180 0:08 - 0:10
1) preheat the oven
Pork
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Shoulder, neck, ham
joint
1 - 1.5 kg ROTITHERM 1 160 - 180 1:30 - 2:00
Chop, spare rib 1 - 1.5 kg ROTITHERM 1 170 - 180 1:00 - 1:30
Meat loaf 750 g - 1 kg ROTITHERM 1 160 - 170 0:45 - 1:00
Porknuckle (precooked) 750 g - 1 kg ROTITHERM 1 150 - 170 1:30 - 2:00
Veal
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Roast Veal 1 kg ROTITHERM 1 160 - 180 1:30 - 2:00
Knuckle of veal 1,5 -2 kg ROTITHERM 1 160 - 180 2:00 - 2:30
Lamb
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Leg of lamb, roast lamb 1 - 1,5 kg ROTITHERM 1 150 - 170 1:15 - 2:00
Saddle of lamb 1 - 1,5 kg ROTITHERM 1 160 - 180 1:00 - 1:30
Game
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Saddle of hare, leg of
hare
1)
up to 1 kg CONVEN-
TIONAL
3 220 - 250 0:25 - 0:40
Saddle of venison 1,5 - 2 kg CONVEN-
TIONAL
1 210 - 220 1:15 - 1:45
Haunch of venison 1,5 - 2 kg CONVEN-
TIONAL
1 200 - 210 1:30 - 2:15
1) preheat the oven
Poultry
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Poultry portions 200 - 250 g
each
ROTITHERM 1 200 - 220 0:35 - 0:50
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