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Programmes en
23
No. Meal Cookware Weight range
Adjustment
weight
Add liquid Shelf
posi-
tion
Information
17 Goose, unstuffed
Ready to cook,
seasoned
Roasting pan
without lid
2.5–3.5kg
Goose weight
No 2 -
18 Pot-roasted beef
E.g. prime rib,
shoulder, rump or mar-
inated beef roast
Roasting dish with
lid
0.5–2.5kg
Weight of meat
Almost cover
the meat with
liquid.
2 Do not sear the meat
beforehand.
19 Sirloin, medium
Ready to cook,
seasoned
Roasting pan
without lid
0.5–2.5kg
Weight of meat
No 2 Place in the cook-
ware with the fatty
side up.
Do not sear the meat
beforehand.
20 Beef roulades
Stuffed with vegetables
or meat
Roasting dish with
lid
0.5–2.5kg
Total weight of all
the stuffed roul-
ades
Add stock or
water, for ex-
ample, to the
dish until the
roulades are
almost
covered.
2 Do not sear the meat
beforehand.
21 Meat loaf, fresh
Minced beef, pork or
lamb
Roasting dish with
lid
0.5–2.5kg
Roast weight
No 2 Do not sear the meat
beforehand.
22 Leg of lamb, medium
Boned, seasoned
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
required.
2 Do not sear the meat
beforehand.
23 Leg of lamb, well
done
Boned, seasoned
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
required.
2 Do not sear the meat
beforehand.
24 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
required.
2 Do not sear the meat
beforehand.
25 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
required.
2 Do not sear the meat
beforehand.
26 Leg of roe venison
Boned, 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
required.
2 -
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