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21
ACCESSORIES
Wire shelf
Oven tray or cake tin
on wire shelf
Drip tray / Baking tray
or oven tray on wire
shelf
Drip tray / Baking tray
Drip tray with
500 ml of water
Food probe
COOKING TABLE
Food categories Level and Accessories Quantity Cooking Info
CASSEROLE &
BAKED PASTA
Fresh
Lasagna
2
500 - 3000 g *
Prepare according to your favorite recipe. Pour bechamel
sauce on top and sprinkle with cheese to get perfect
browning
Cannelloni
2
500 - 3000 g *
Frozen
Lasagna
2
500 - 3000 g
Cannelloni
2
500 - 3000 g
MEAT
Beef
Roast beef
3
600 - 2000 g *
Brush with oil and rub with salt and pepper. Season with
garlic and herbs as you prefer. At the end of cooking let rest
for at least 15 minutes before carving
Roast veal
3
600 - 2500 g *
Steak
5
4
2 - 4 cm
Brush with oil and rosemary. Rub with salt and black
pepper. Distribute evenly on the wire rack.
Turn at 2/3 of cooking time
Hamburger
5
4
1.5 - 3 cm
Brush with oil and sprinkle with salt before cooking.
Turn at 3/5 of cooking time.
Slow cooking
3
600 - 2000 g *
Brush with oil and rub with salt and pepper. Season with
garlic and herbs as you prefer. At the end of cooking let rest
for at least 15 minutes before carving
Pork
Roast Pork
3
600 - 2500 g *
Pork Shank
3
500 - 2000 g *
Pork Ribs
5
4
500 - 2000 g
Brush with oil and sprinkle with salt before cooking.
Turn at 2/3 of cooking time
Bacon
5
4
250 g
Distribute evenly on the wire shelf.
Turn at 3/4 of cooking time
Lamb
Roast Lamb
2
600 - 2500 g *
Brush with oil and rub with salt and pepper. Season with
garlic and herbs as you prefer. At the end of cooking let rest
for at least 15 minutes before carving
Lamb Rack
2
500 - 2000 g *
Lamb Leg
2
500 - 2000 g *
Chicken
Roast Chicken
2
600 - 3000 g *
Brush with oil and season as you prefer. Rub with salt and
pepper. Insert into the oven with the breast side up
Stuffed Roast
Chicken
2
600 - 3000 g *
Chicken Pieces
3
600 - 3000 g *
Brush with oil and season as you prefer. Distribute evenly in
the drip tray with the skin side down
Chicken fillet /
Breast
5
4
1 - 5 cm
Brush with oil and sprinkle with salt before cooking.
Turn at 2/3 of cooking time
Roasted Duck
Roast Duck
2
600 - 3000 g *
Brush with oil and rub with salt and pepper. Season with
garlic and herbs as you prefer
Stuffed Roast
Duck
2
600 - 3000 g *
Duck Pieces
3
600 - 3000 g *
Duck Fillet /
Breast
5
4
1 - 5 cm
Brush with oil and rub with salt and pepper. Season with
garlic and herbs as you prefer.
Turn at 2/3 of cooking time
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