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30
1) Preheat oven
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
Poultry
Chicken 150-160 1 --- 55-60
1 kg rolled chicken roast, for
each cm of thickness
150-160 1 --- 11-15
Duck (2000-2500 g) 150-160 1 --- 90-120
Goose (4500 g) 150-160 1 --- 150-180
Food to be roasted
Hot air
Temperature
in °C
Oven level Roasting
time in
minutes
One level Two levels