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Temperature
in °C
1) 2)
Time
in min.
Power level
in W
Temperature
in °C
2)
Time
in min.
Roast beef (approx. 1 kg) 170 – 190 100 – 120 – – –
Beef fillet
3), 4)
(approx. 1 kg) 190 – 210 40 – 60 – – –
Haunch of venison
(approx. 1 kg)
180 – 200 100 – 120 – – –
Saddle of venison
(approx. 1 kg)
180 – 200 70 – 100 – – –
Roast pork
(Leg, shoulder, neck,
approx. 1 kg)
170 – 190 110 – 130 150 180 90 – 100
Ham (approx. 1 kg) 170 – 190 70 – 80 150 180 60 – 70
Meat loaf
4)
(approx. 1 kg) 160 – 180 65 – 75 300 180 35 – 45
Veal (approx. 1 kg) 170 – 190 80 – 100 150 180 70 – 80
Shoulder of lamb
(approx. 2 kg)
170 – 190 110 – 130 150 180 90 – 110
Rack of lamb
3)
(approx. 2 kg) 170 – 190 60 – 80 – – –
Poultry (approx. 1 kg) 170 – 190 55 – 65 150 180 45 – 55
Poultry (approx. 4 kg) 170 – 190 200 – 220 150 160 120 – 150
Whole fish (approx. 1.5 kg) 160 – 180 45 – 55 150 170 35 – 45
Unless otherwise stated, the times given are calculated on the basis of an oven which has not been
pre-heated.
1) Temperature in a covered pot.
If open roasting on the rack, set the temperature 20°C lower.
2) Do not select a higher temperature than that advised.
The meat will become brown, but will not be cooked properly.
3) Do not cover.
4) Pre-heat the oven.
Take note of the temperature range, the microwave power level, the shelf levels and the timings. These
also take the type of cooking container, the size of the meat and cooking practices into account.
In general, if a range of temperatures is given, it is best to select a temperature in the middle.
Roasting chart
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