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Oven roasting chart
Oven roasting chart
rec.
runner
from
bottom
Auto Roast
1)
Conventional
Core
temperature
in °C
3)
Temp. in
°C
2)
Time
in mins.
Temp. in
°C
2)
Time
in mins.
Rib of beef (apprx. 1 kg) 1 180-200 100-120 220-240 100-120 75-85
Sirloin, steak
4)
(apprx. 1 kg) 1
5)
190-210 35-45 240-260 35-45 50-70
6)
Venison/game
(apprx. 1 kg)
1 180-200 90-120 220-240 90-120 65-75
Leg of pork,
(apprx. 1 kg) 1 170-190 100-120 210-230 100-120 80-90
Rolled pork
(apprx. 1 kg) 1 170-190 100-120 200-220 110-130 80-90
Meat loaf (apprx. 1 kg) 1 170-190 50-60 200-220 50-60 70-75
Veal (apprx. 1 kg) 1 170-190 100-120 210-230 100-120 75-85
Shoulder of lamb
(ca. 1.5 kg)
1 170-190 90-120 210-230 90-120 80-85
Poultry (0.8-1 kg) 1
5)
170-190 50-60 200-220 50-60 80-85
Poultry (apprx. 2 kg)
ditto (stuffed)
1
1
170-190
170-190
90-110
120-150
200-220
200-220
90-110
120-150
80-85
Poultry (apprx. 4 kg) 1 160-180 150-180 190-210 150-180 80-85
Whole fish
(apprx. 1.5 kg) 1
5)
160-180 35-55 200-220 35-55 75-80
Unless otherwise stated, the times given are for an oven which has not been pre-heated.
1) Fit the grease filter in place when using “Auto Roast”.
2) Roasting in a pot L
When roasting on the rack K, set the temperature 20°C lower than given.
3) Roasting using the core temperature probe (Roast Probe)
e
4) Pre-heat the oven when using “Auto Roast” and “Conventional” settings.
5) 2nd runner from the bottom when using the “Conventional” setting.
6) very rare: 40-45°C, medium-rare: 50-55°C, medium: 60-65°C, well done 70-75°C
The information given in this chart is intended only as a guide.
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