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Roasting table
Food to be roasted
Hot air
Temperature
in °C
Oven level Roasting
time in
minutes
One level Two levels
Pork
1 kg pork joint (shoulder, ham,
rolled roast), for each cm of
thickness
150-160 1 --- 14-20
Smoked pork loin, for each cm
of thickness
150-160 1 --- 10-15
Meat loaf 160-170 1 --- 60-70
Beef
Beef joint, per cm of thickness 150-160 1 --- 18-20
Beef fillet, per cm of thickness 190-200
1)
1---6-8
Roast beef, per cm of thickness 190-200
1)
1 --- 8-10
Veal
Veal joint, for each cm of thick-
ness
170-180 1 --- 14-17
Lamb
Leg of lamb (1800 g) 170-180 1 --- 90
Quick roast items cooked on a baking tray
Sausages “cordon bleu” 220-230
1)
34 / 1 5-8
Small sausages 220-230
1)
3 4 / 1 12-15
Schnitzel or chops, crumbed 220-230
1)
3 4 / 1 15-20
Burgers 210-220
1)
3 4 / 1 15-20
Fish
Trout of 200-250 g each 190-200 3 --- 20-25
4 trout fillets (weight of 200 g
each)
170-180 3 --- 20-25
Perch fillets, crumbed (total
weight approx. 1 kg)
190-200 3 --- 25-30