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Tables and tips en
Fillet of pork
(260 g)
Glass dish/
grill tray
2(3) 180 H30 Core temperature 70 °C.
2(3) 180 I40 Core temperature 70 °C.
No need to preheat; do not open
appliance door.
Pork medallions Glass dish/
grill tray
2(3) 180 H12- 15* Recipe tip: Just before you take them out
of the oven, add a knob of butter and a
sprig of rosemary to the glass dish/grill
tray and cook it all together for a little
longer in the oven.
Joint of pork – leg
(1kg)
Glass dish/
grill tray
2(3) 230/ 180 H45- 50**
Joint of pork – neck
(1.5kg)
Glass dish/
grill tray
2(3) 230/ 180 H 85- 95**
2(3) 230/ 180 Z70- 80**
Joint of pork with
crispy skin/roast
pork with crackling
(1.5kg)
Wire rack +
grill tray
2(3) 180/ 200 Z60- 70***
Pork knuckle Wire rack +
grill tray
2(3) 150/ 200 Z40- 45*** Score the skin diagonally in both
directions so that it is cross-hatched.
This makes it nice and crispy.
Smoked pork (1kg) Glass dish/
grill tray
2(3) 180/ 160 H50- 60**
Rolled roasting joint Glass dish/
grill tray
2(3) 230/ 180 H65- 70***
Wire rack +
grill tray
2(3) 230/ 180 Z75- 80***
Veal
Joint of veal (1.5kg) Glass dish/
grill tray,
roasting dish
2(3) 180 H50- 60*
Veal knuckle Glass dish/
grill tray,
roasting dish
2(3) 150/ 180 Z50- 60***
Veal loin Glass dish/
grill tray,
roasting dish
2(3) 160- 170 H20
Stuffed breast of
veal
Glass dish/
grill tray,
roasting dish
2(3) 120- 130 H120
Game
Wild boar joint Glass dish/
grill tray,
roasting dish
2(3) 170 H60- 90* Recipe tip: Marinate overnight in a mixture
of oil, garlic, mustard and herbes de
Provence.
Leg of roe venison Glass dish/
grill tray,
roasting dish
2(3) 170- 180 H60- 80
Saddle of venison Glass dish/
grill tray,
roasting dish
2(3) 165- 175 H20
2(3) 165- 175 N20- 25
Saddle of rabbit Glass dish/
grill tray,
roasting dish
2(3) 180 H15- 25* Recipe tip: Marinate in a mixture of garlic,
rosemary, olive oil and high-quality
balsamic vinegar.
Dish Accessories Level Temperature
in °C
Heating
function
Cooking
time in min.
Comments
* First, sear on all sides in a frying pan/roasting dish on the hob.
** Sear the meat at a high temperature; after 15- 20minutes, set the lower temperature.
*** Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15- 20minutes.
41


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