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Meat
Meat
Beef pot roast
(e.g. ribs)
Sirloin of beef
Sirloin, medium rare*
Steaks, well done
Steaks, medium rare
Pork without rind (e.g. neck)
Pork with rind**
(e. g. shoulder, leg)
Smoked pork on the bone
Meat loaf
Sausage
Roast veal
Leg of lamb without bone
*
Turn roast beef after half the cooking time. After cooking, wrap the sirloin in aluminium foil and
leave in the oven to stand for 10 minutes.
** Make cuts in the pork rind and place the pork in the dish if the pork is to be turned, first place the
pork with the rind side down.
*** Insert the enamelled pan at level 1.
24
The table applies to insertion into a cold oven. The
time specifications are provided as guidelines only
and depend on the type and quality of the meat.
Weight
Ovenware
1 kg
1.5 kg
Covered
2 kg
1 kg
1.5 kg
Uncovered
2 kg
1 kg
Uncovered
Wire grill***
Wire grill***
1 kg
1.5 kg
Uncovered
2 kg
1 kg
1.5 kg
Covered
2 kg
1 kg
Covered
750 g
Uncovered
approx.
Wire grill***
750 g
1 kg
Uncovered
2 kg
1.5 kg
Uncovered
Level Type of
Tempera
heating
ture in ºC,
grill
t
2
200 220
t
2
190 210
t
2
180 200
t
2
210 230
t
2
200 220
t
2
190 210
t
2
220 240
x
5
3
x
5
3
t
2
210 230
t
2
200 220
t
2
190 210
t
2
230 250
t
2
220 240
t
2
210 230
t
2
210 230
t
2
200 220
x
4
3
t
2
190 210
t
2
170 190
t
2
180 200
Cooking
time in
minutes
80
100
120
70
80
90
40
20
15
110
130
150
130
160
180
70
70
15
100
120
120
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