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Programme en
13
10.2 Programme table
The programme numbers are assigned to specific foods.
The weight can be set to between 0.5kg and 2.5kg.
No. Food Cookware Weight setting Add liquid Shelf
posi-
tions
Information
01 Chicken, unstuffed
Ready to cook,
seasoned
Roasting dish with
glass lid
Chicken weight No 2 Place in the cook-
ware with the breast
facing up
02 Turkey breast
Whole, seasoned
Roasting dish with
glass lid
Turkey breast
weight
Cover the
bottom of the
roasting dish
and add up
to 250g ve-
getables if
you wish
2 Do not sear the meat
beforehand
03 Vegetable stew
Vegetarian
Deep roasting dish
with lid
Total weight As per recipe 2 Cut vegetables that
take longer to cook
(e.g. carrots) into
smaller pieces than
vegetables that take
less time to cook
(e.g. tomatoes)
04 Goulash
Diced beef or pork,
with vegetables
Deep roasting dish
with lid
Total weight As per recipe 2 Place the meat at the
bottom and cover
with vegetables
Do not sear the meat
beforehand
05 Meat loaf, fresh
Minced beef, pork or
lamb
Roasting dish with
lid
Roast weight No 2 -
06 Pot-roasted beef
E.g. prime rib,
shoulder, rump or mar-
inated beef roast
Roasting dish with
lid
Weight of meat Almost cover
the meat with
liquid
2 Do not sear the meat
beforehand
07 Beef olives
Stuffed with vegetables
or meat
Roasting dish with
lid
Total weight of all
the stuffed beef
olives
Add stock,
water or an-
other liquid
to the dish
until the beef
olives are al-
most covered
2 Do not sear the meat
beforehand
08 Leg of lamb, well
done
Boned, seasoned
Roasting dish with
lid
Weight of meat Cover the
bottom of the
roasting dish
and add up
to 250g ve-
getables if
you wish
2 Do not sear the meat
beforehand
09 Joint of veal, lean
E.g. tenderloin or eye
Roasting dish with
lid
Weight of meat Cover the
bottom of the
roasting dish
and add up
to 250g ve-
getables if
you wish
2 Do not sear the meat
beforehand
10 Pork neck joint
Boned, seasoned
Roasting dish with
glass lid
Weight of meat Cover the
bottom of the
roasting dish
and add up
2 Do not sear the meat
beforehand
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