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Roasting Table
Type of meat
Beef
Roast beef or file
rare
Oven
warmed up
juicy("medium")
Oven warmed
up "well done"
Oven warmed
Roast joint
Pork
Roast joint
Ham
Fillet
VEAL
LAMB
VENISON
POULTRY
Chicken
Goose(approx.2kg)
Fish
Guide
level(from
bottom up)
up
2
2
2
2
2
2
2
2
2
Temp
(℃)
Roasting
time
(in min)
3
3
3
160-180
2
160-180
2
160-180
2
3
160-170
2
160-180
2
175-180
2
170-180
2
160-180
2
175-180
2
- 30 -
Temp
(℃)
Roasting
time (in
min)
Per 1 cm
250
12-15
250
15-25
210-230
25-30
200-220
120-140
200-210
90-140
200-210
60-90
210-230
25-30
200-210
90-120
200-220
100-120
200-220
100-120
220-250
50-80
190-200
150-180
210-220
50-80
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