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Roasting table
Operating mode
Type of
meat
Veal
Veal roast
Knuckle of veal
Lamb
Leg of lamb
Lamb roast
Saddle of lamb
Game
Roast hare, leg
of hare
Venison (saddle)
Venison
(leg, haunch)
Poultry
Poultry portions
(4–6 pieces)
Chicken halves
(2–4 parts)
Chicken,
poularde
Duck
Goose
Turkey
1)
Preheat oven!
Always count the shelf levels from the bottom up!
Weight,
Shelf
size
level
1 kg
2
1.5–2 kg
2
1–1.5 kg
2
1–1.5 kg
2
Up to 1 kg
3
1.5–2 kg
2
1.5–2 kg
2
200–250 g
3
each
400–500 g
3
each
1–1.5 kg
2
1.5–2 kg
2
3.5–5 kg
2
2.5–3.5 kg
2
4–6 kg
Temp.
Shelf
in °C
level
210–220
2
210–225
2
210–220
2
210–220
2
220–230
1
3
210–220
2
200–210
2
220–230
3
220–230
3
220–230
2
210–220
2
200–210
2
200–210
2
180–200
42
Cooking
time
Temp.
in hrs,
in °C
mins.
160–180
1:30–2:00
160–180
2:00–2:30
150–170
1:15–2:00
160–180
1:00–1:30
160–170
0:25–0:40
160–180
1:15–1:45
160–180
1:30–2:15
180–200
0:35–0:50
180–200
0:35–0:50
170–180
0:45–1:15
160–180
1:00–1:30
150–160
2:30–3:00
150–160
1:30–2:00
140–150
2:30–4:00
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