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Lamb
Leg of lamb,
roast lamb
1-1.5 kg 1 210-220 1 150-170 1:15-2:00
Saddle of
lamb
1-1.5 kg 1 210-220 1 160-180 1:00-1:30
Game
Whole piece
of hare,
haunch or
jointed hare
up to 1
kg
3 220-250* 3 160-170 0:25-0:40
Saddle of
venison
1.5-2 kg 1 210-220 1 160-180 1:15-1:45
Haunch of
venison
1.5-2 kg 1 200-210 1 160-180 1:30-2:15
Poultry
Portions of
poultry
4-6 portion
per
200-
250g
3 220-250 3 180-200 0:35-0:50
Half chicken
portions
2-4 portions
per
400-500
g
3 220-250 3 180-200 0:35-0:50
Chicken,
poulard
1-1.5 kg 1 220-250 1 170-180 0:45-1:15
Duck 1.5-2 kg 1 210-220 1 160-180 1:00-1:30
Goose 3.5-5 kg 1 200-210 1 150-160 2:30-3:00
Turkey
2.5-3.5
kg
1 200-210 1 150-160 1:30-2:00
4-6 kg 1 180-200 1 140-150 2:30-4:00
Fish (steaming)
Whole fish 1-1.5 kg 2/3 210-220 2/3 160-170 0:45-1:15
Type of Meat Quantity Conventional ¡ Rotitherm » Time
Weight Shelf
Posi-
tion
Tem per -
ature
ºC
Shelf
Posi-
tion
Tem -
pera-
ture
ºC
Hours:
Mins.