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To calculate the roasting time multiple
the time given in the table below by the
centimetres of thickness of the fillet.
Food
Tempera‐
ture (°C)
Roast beef
190 - 200
or fillet, rare
Roast beef
180 - 190
or fillet, me‐
dium
Roast beef
170 - 180
or fillet, well
done
Pork
Food
Tempera‐
ture (°C)
Shoulder,
160 - 180
neck, ham
joint, 1 - 1.5
kg
Chop, spare
170 - 180
rib, 1 - 1.5
kg
Meat loaf,
160 - 170
0.75 - 1 kg
Pork knuck‐
150 - 170
le (pre-
cooked),
0.75 - 1 kg
Veal
Food
Tempera‐
ture (°C)
Roast veal,
160 - 180
1 kg
Knuckle of
160 - 180
veal, 1.5 - 2
kg
Lamb
Food
Tempera‐
ture (°C)
Leg of lamb,
150 - 170
roast lamb,
1 - 1.5 kg
Food
Saddle of
Time (min)
lamb, 1 - 1.5
kg
5 - 6
Poultry
Food
6 - 8
Poultry por‐
tions, 0.2 -
8 - 10
0.25 kg
each
Chicken,
half, 0.4 -
Time (min)
0.5 kg each
Chicken,
90 - 120
poulard, 1 -
1.5 kg
Duck, 1.5 -
2 kg
60 - 90
Goose, 3.5 -
5 kg
Turkey, 2.5 -
50 - 60
3.5 kg
Turkey, 4 - 6
90 - 120
kg
Fish (steamed)
Food
Time (min)
Whole fish,
1 - 1.5 kg
90 - 120
11.7 Moist Fan Baking
120 - 150
Time (min)
100 - 120
Tempera‐
ture (°C)
160 - 180
Tempera‐
ture (°C)
200 - 220
190 - 210
190 - 210
180 - 200
160 - 180
160 - 180
140 - 160
Tempera‐
ture (°C)
210 - 220
For best results follow
suggestions listed in the
table below.
ENGLISH
25
Time (min)
40 - 60
Time (min)
30 - 50
35 - 50
50 - 70
80 - 100
120 - 180
120 - 150
150 - 240
Time (min)
40 - 60
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