Siemens HB 28 K Série Mode D'emploi page 47

Note:
Roast in open casserole dish on wire shelf.
Shelf height 1
large, solid pieces of meat = longer roasting time, lower temperature.
Flat pieces of meat
The roasting time does not change considerably if two approximately equally large
pieces of the same type of meat are roasted simultaneously.
All figures indicated in the table are recommended values only and may vary depending
on the quality of the food.
Roasting table
Type of meat
Pork
Joint with skin,
2 kg (e.g. shoulder or knuckle)
Joint
Smoked pork
Fillet of pork
Meat loaf, 750 grams
Beef
Fillet
Sirloin (medium-rare)
Veal
Joint / breast
Knuckle
Lamb
Leg
Saddle
Poultry
Chicken, 1 kg
Duck, 2 – 2,5 kg
Goose, 3 kg
Game
Saddle of venison
Roast venison
Roast pork
Fish, whole,
1 kg
Roasting table
= shorter roasting time, higher temperature.
Roasting time
in minutes
140 – 160
90 – 120
70 – 80
40 – 50
60 – 70
45 – 65
35 – 45
90 – 120
100 – 130
70 – 110
90 – 120
60 – 70
90 – 120
130 – 170
80 – 100
90 – 120
100 – 120
40 – 50
t
top/bottom heat
Shelf
height
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
t
Temperature
in ° C
180 – 200
180 – 200
180 – 200
200 – 220
180 – 200
190 – 210
190 – 210
180 – 200
190 – 210
190 – 210
190 – 210
190 – 210
180 – 190
160 – 180
190 – 210
180 – 200
180 – 200
180 – 200
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