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Oven roasting chart
rec.
runner
from
bottom
Auto Roast E
1)
Conventional A
Temp.
in °C
2)
Time
in mins.
Temp.
in °C
2)
Time
in mins.
Beef (apprx. 1 kg) 1 180-200 100-120 220-240 100-120
Sirloin, steak
3)
(apprx. 1 kg) 1
4)
190-210 35-45 240-260 35-45
Venison/game (apprx. 1 kg) 1 180-200 90-120 220-240 90-120
Leg of pork, (apprx. 1 kg) 1 170-190 100-120 210-230 100-120
Rolled pork (apprx. 1 kg) 1 170-190 100-120 200-220 110-130
Meat loaf (apprx. 1 kg) 1 170-190 50-60 200-220 50-60
Veal (apprx. 1 kg) 1 170-190 100-120 210-230 100-120
Shoulder of lamb (ca. 1.5 kg) 1 170-190 90-120 210-230 90-120
Poultry (0.8-1 kg) 1
4)
170-190 50-60 200-220 50-60
Poultry (apprx. 2 kg)
ditto (stuffed)
1
1
170-190
170-190
90-110
120-150
200-220
200-220
90-110
120-150
Poultry (apprx. 4 kg) 1 160-180 150-180 190-210 150-180
Whole fish (apprx. 1.5 kg) 1
4)
160-180 35-55 200-220 35-55
Unless otherwise stated, the times given are for an oven which has not been pre-heated.
1) Fit the roasting (grease) filter in place when using "Auto Roast E".
2) Roasting in a pot L
When roasting on the rack K, set the temperature 20°C lower than given.
3) Pre-heat the oven when using "Auto Roast E" and "Conventional A" settings.
4) 2nd runner from the bottom when using the "Conventional A" setting
The information given in this chart is intended only as a guide. See the cook book supplied with
your oven for further details.
Oven roasting chart
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