| Meat Type | Oven Temp. | After 20 Min | 500g | 1 Kilo | 1.5 Kilos | 2 Kilos |
|---|---|---|---|---|---|---|
| Beef (rare) | 180°C | 22 Min | 44 Min | 66 Min | 88 Min | |
| Beef (medium) | 180°C | 27 Min | 54 Min | 81 Min | 108 Min | |
| Beef (well done) | 180°C | 33 Min | 66 Min | 99 Min | 132 Min | |
| Chicken | 200°C | 180°C | 40 Min | 60 Min | 80 Min | 100 Min |
| Duck | 200°C | 180°C | 40 Min | 60 Min | 80 Min | 100 Min |
| Goose | 220°C | 180°C | 40 Min | 60 Min | 80 Min | 100 Min |
| Lamb (rare) | 180°C | 22 Min | 44 Min | 66 Min | 88 Min | |
| Lamb (medium) | 180°C | 27 Min | 54 Min | 81 Min | 108 Min | |
| Lamb (well done) | 180°C | 33 Min | 66 Min | 99 Min | 132 Min | |
| Pork | 190°C | 30 Min | 60 Min | 90 Min | 120 Min | |
| Turkey | 200°C | 180°C | 40 Min | 60 Min | 80 Min | 100 Min |
| Venison (rare) | 180°C | 22 Min | 44 Min | 66 Min | 88 Min | |
| Venison (medium) | 180°C | 27 Min | 54 Min | 81 Min | 108 Min | |
| Venison (well done) | 180°C | 33 Min | 66 Min | 99 Min | 132 Min |