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Table for Roasting
Type of Meat Quantity Conventional ¡ Rotitherm » Time
Weight Shelf
Posi-
tion
Tem per -
ature
ºC
Shelf
Posi-
tion
Tem -
pera-
ture
ºC
Hours:
Mins.
Beef
Pot roast 1-1.5 kg 1 200-250 - - 2:00-2:30
Roast beef
or fillet
per cm of
thickness
- red
inside
per cm
of
thick-
ness
1 250-270* 1 190-200 0:05-0:06
- pink
inside
per cm
of
thick-
ness
1 250-270
*
1 180-190 0:06-0:08
- cooked
through
per cm
of
thick-
ness
1 210-250
*
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-
1 kg
1 170-180 1 160-170 0:45-1:00
Pork knuckles
(pre-cooked)
750 g-
1 kg
1 210-220 1 150-170 1:30-2:00
Veal
Roast veal 1 kg 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