16
Veal
Pork
Before cooking, score the rind from the middle outwards. For a joint with a crust, it is best to use a piece of shoulder.
Lamb
Meat loaf
Fish
When preparing fish, grease the perforated cooking container. Do not place whole fish, fish fillets or fish fingers on top of each
other. Enter the weight of the heaviest fish and choose pieces
as similar in size as possible.
Programme Note Accessories Level
Joint, fresh/Lean joint* 1 - 2 kg Wire rack + baking tray 2
Joint, fresh/Marbled joint* 1 - 2 kg Wire rack + baking tray 2
Breast, stuffed* 1-2kg Wire rack + baking tray 2
* You can delay the end time for this programme
Programme Note Accessories Level
Boned neck joint, fresh* 1 - 2 kg Wire rack + baking tray 2
Joint with crust, fresh* 0.8 - 2 kg Wire rack + baking tray 2
Boiled sausages* - Perforated cooking container
+
Baking tray
3
1
* You can delay the end time for this programme
Programme Note Accessories Level
Leg, fresh/Boned, well done 1-2kg Wire rack + baking tray 2
Leg, fresh/
Boned, medium, slow cook*
1-2kg Baking tray 2
* Ensure that the meat is well sealed beforehand
Programme Notes Accessories Level
Made from fresh minced meat total weight 0.5 - 2 kg baking tray 2
Programme Note Accessories Level
Steam whole, fresh fish 0.3 - 2 kg Perforated cooking container
+
Baking tray
3
1
Steam fish fillet/Fish fillet, fresh max. 2.5 cm thick Perforated cooking container
+
Baking tray
3
1
Steam fish fillet/Fish, frozen max. 2.5 cm thick Perforated cooking container
+
Baking tray
3
1
Blue mussels - Perforated cooking container
+
Baking tray
3
1
Breaded squid rings, frozen 0.5 - 1.25 kg Baking tray + greaseproof
paper
2
Fish fingers 0.5 - 1 kg Baking tray + greaseproof
paper
2
