25
Meat
Notes
■ Cook sirloin fatty-side down first.
■ Joint of beef, joint of veal, knuckle of veal, leg of lamb and
joint of pork:
The joint should cover two thirds of the ovenware base. Add
50 to 100 ml of liquid to the roast. Add another 50 to 100 ml
of liquid after turning if necessary.
■ Add 50 to 100 ml of liquid to the meat loaf.
■ After the programme has ended, leave the roast to stand for
another 10 minutes.
Fish
Notes
■ Whole fish, fresh:
Add 1 to 3 tablespoons of water or lemon juice.
Fish fillet, fresh
Add 1 to 3 tablespoons of water or lemon juice.
■ Breaded squid rings, frozen:
They must be suitable for cooking in the oven.
Programme group
Programme
Suitable food Weight range
in kg
Ovenware/accessories, shelf height
Beef
Pot roast, fresh** 0.80 - 2.00 Deep ovenware with lid, wire rack,level 1
Sirloin, medium* Thick piece of sirloin, 5 - 6 cm 0.80 - 2.00 Ovenware without lid, wire rack, level 1
Sirloin, rare* Thick piece of sirloin, 5 - 6 cm 0.80 - 2.00 Ovenware without lid, wire rack, level 1
Meat loaf approx. 8 cm deep 0.80 - 1.50 Ovenware with lid, wire rack, level 1
Roulades 0.50 - 3.00 Deep ovenware with lid, wire rack,level 1
Veal
Joint, fresh* Rump, flank 0.80 - 2.00 Ovenware with lid, wire rack, level 1
Knuckle on the bone, fresh 0.80 - 3.00 Ovenware with lid, wire rack, level 1
Osso buco 0.80 - 3.00 Ovenware with lid, wire rack, level 1
Pork
Pork neck joint, fresh, boned*** 0.80 - 2.00 Ovenware with lid, wire rack, level 1
Neck joint, fresh, on the bone* 0.80 - 2.50 Ovenware with lid, wire rack, level 1
Joint with crust, fresh 0.80 - 2.00 Ovenware with lid, wire rack, level 1
Meat loaf approx. 8 cm deep 0.80 - 1.50 Ovenware with lid, wire rack, level 1
Rolled roasting joint, fresh* 1.00 - 3.00 Ovenware with lid, wire rack, level 1
Lamb
Leg, fresh, boned, medium* 0.80 - 2.00 Ovenware with lid, wire rack, level 1
Leg, fresh, on the bone, well-done* 0.80 - 2.00 Ovenware with lid, wire rack, level 1
Meat loaf approx. 8 cm deep 0.80 - 1.50 Ovenware with lid, wire rack, level 1
Game
Joint of venison, fresh* 0.50 - 3.00 Deep ovenware with lid, wire rack,level 1
Leg of roe venison, boned, fresh*** 0.50 - 2.50 Deep ovenware with lid, wire rack,level 1
Haunch of hare, on the bone,
fresh***
0.50 - 1.50 Deep ovenware with lid, wire rack,level 1
Wild boar joint, fresh*** 0.50 - 2.50 Deep ovenware with lid, wire rack, level 1
Rabbit, fresh 0.50 - 2.00 Deep ovenware with lid, wire rack,level 1
* Signal to turn after the cooking time is halfway through
** Signal to turn after
Y and Z of the cooking time has elapsed.
***Signal to turn after
Z of the cooking time has elapsed.
Programme group
Programme
Weight range in kg Ovenware/accessories, shelf height
Braise whole fresh fish 0.30 - 1.10 Ovenware with lid, wire rack, level 1
Steam fresh fish fillet 0.20 - 1.00 Ovenware with lid, wire rack, level 1
Fish fingers* 0.20 - 0.90 Universal pan, level 2
Squid rings, frozen* 0.20 - 0.50 Universal pan, level 2
* Signal to turn after
Z of the cooking time has elapsed.
