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en Programme
16
No. Food Cookware Weight range
Weight setting
Add liquid Shelf
posi-
tion
Information
29 Joint of veal, marbled
E.g. saddle or topside
Roasting dish with
lid
0.5–3.0kg
Weight of meat
Cover the
bottom of the
roasting dish,
and add up
to 250g ve-
getables if re-
quired
2 Do not sear the meat
beforehand
30 Joint of veal, lean
E.g. tenderloin or eye
Roasting dish with
lid
0.5–2.5kg
Weight of meat
Cover the
bottom of the
roasting dish,
and add up
to 250g ve-
getables if re-
quired
2 Do not sear the meat
beforehand
31 Veal knuckle Roasting dish with
lid
0.5–2.5kg
Weight of meat
Cover the
bottom of the
roasting dish,
and add up
to 250g ve-
getables if re-
quired
2 Do not sear the meat
beforehand
32 Veal ossobucco Roasting dish with
lid
0.5–3.5kg
Weight of meat
Cover the
bottom of the
roasting dish,
and add up
to 250g ve-
getables if re-
quired
2 Do not sear the meat
beforehand
33 Boneless haunch of
venison
Roasting dish with
lid
0.5–2.5kg
Weight of meat
Cover the
bottom of the
roasting dish,
and add up
to 250g ve-
getables if re-
quired
2 -
34 Boneless haunch of
roe venison
Seasoned with salt
Roasting dish with
lid
0.5–2.0kg
Weight of meat
Cover the
bottom of the
roasting dish,
and add up
to 250g ve-
getables if re-
quired
2 -
35 Rabbit, whole
Ready to cook,
seasoned
Roasting dish with
glass lid
1.0–2.5kg
Weight of meat
Cover the
bottom of the
roasting dish,
and add up
to 250g ve-
getables if re-
quired
2 -
36 Wild boar joint
Ready to cook,
seasoned
Roasting dish with
glass lid
0.5–3.0kg
Weight of meat
Cover the
bottom of the
roasting dish,
and add up
to 250g ve-
getables if re-
quired
2 -
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