• Switch the oven off approx. 10 minutes before the end of roasting time to make
use of the residual heat.
Roasting Table
Food to be roasted
Ventitherm ® Fan Operated Cooking
Oven level Temperature °C Time in hours:
min.
Pork
Shoulder, neck, ham joint (1,000-1,500g) 1 170-190 1:30-2:00
Chops, Kasseler (smoked loin of pork)
(1,000-1,500g)
1 180-200 1:00-1:30
Meat loaf (750-1,000 g) 1 180-200 0:45-1:00
Knuckle of pork (pre-cooked)
(750-1,000g)
1 170-190 1:30-2:00
Beef
Pot roast (1,000-1,500 g) 1 180-200 2:00-2:30
Roast beef or fillet, per cm of thickness 1
210-230
1)
0:06-0:09 min.
per cm of
thickness
Veal
Pot roast (1,000-1,500 g) 1 170-190 1:30-2:00
Knuckle of veal (1500-2000 g) 1 170-190 2:00-2:30
Lamb
Leg of lamb (1,000-1,500 g) 1 170-190 1:15-2:00
Saddle of lamb (1,000-1,500 g) 1 180-200 1:00-1:30
Quick roast items cooked on a baking tray
Sausages 'cordon bleu' 1
220-230
1)
0:05-0:08
Sausages 1
220-230
1)
0:12-0:15
Schnitzel or chops, crumbed 1
220-230
1)
0:15-0:20
Rissoles 1
210-220
1)
0:15-0:20
Fish (steamed)
Whole fish (1,000-1,500g) 1 210-220 0:45-1:15
Poultry
Uses, Tables and Tips
41
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