Loading ...
Loading ...
Loading ...
Dish Weight Shelf level / Accessory
12
Veal roast (e.g. shoul‐
der)
0.8 - 1.5 kg; 4 cm
thick pieces
2; roasting dish on wire shelf
Use your favourite spices. Add liquid. Roast covered.
13
Pork roast neck or
shoulder
1.5 - 2 kg
2; roasting dish on wire shelf
Turn the meat after half of the cooking time.
14
Pulled pork (slow
cooking)
1.5 - 2 kg
2; baking tray
Use your favourite spices. Turn the meat after half of the
cooking time to get an even browning.
15
Loin, fresh 1 - 1.5 kg; 5 - 6 cm
thick pieces
2; roasting dish on wire shelf
Use your favourite spices.
16
Spare Ribs 2 - 3 kg; use raw, 2
- 3 cm thin spare
ribs
3; deep pan
Add liquid to cover the bottom of a dish. Turn the meat af‐
ter half of the cooking time.
17
Lamb leg with bones 1.5 - 2 kg; 7 - 9 cm
thick pieces
2; roasting dish on baking tray
Add liquid. Turn the meat after half of the cooking time.
18
Whole chicken 1 - 1.5 kg; fresh
2; 200 ml; casserole dish on baking tray
Use your favourite spices. Turn the chicken after half of
the cooking time to get an even browning.
19
Half chicken 0.5 - 0.8 kg
3; baking tray
Use your favourite spices.
20
Chicken breast 180 - 200 g per
piece
2; casserole dish on wire shelf
Use your favourite spices. Fry the meat for a few minutes
on a hot pan.
21
Chicken legs, fresh -
3; baking tray
If you marinated chicken legs first, set lower temperature
and cook them longer.
22
Duck, whole 2 - 3 kg
2; roasting dish on wire shelf
Use your favourite spices. Put the meat on roasting dish.
Turn the duck after half of the cooking time.
23
Goose, whole 4 - 5 kg
2; deep pan
Use your favourite spices. Put the meat on deep baking
tray. Turn the goose after half of the cooking time.
24
Meat loaf 1 kg
2; wire shelf
Use your favourite spices.
25
Whole fish, grilled 0.5 - 1 kg per fish
2; baking tray
Fill the fish with butter and use your favourite spices and
herbs.
26
Fish fillet -
3; casserole dish on wire shelf
Use your favourite spices.
ENGLISH 13
Loading ...
Loading ...
Loading ...