Publicidad
Idiomas disponibles
Idiomas disponibles
Dish
Veal roast (e.g. shoul‐
P12
der)
Pork roast neck or
P13
shoulder
Pulled pork (slow
cooking)
P14
Pork loin, fresh
P15
Pork spare ribs
P16
Lamb leg with bones
P17
Whole chicken
P18
Half chicken
P19
Chicken breast
P20
Chicken legs, fresh
P21
Duck, whole
P22
Goose, whole
P23
Meat loaf
P24
Whole fish, grilled
P25
Fish fillet
P26
Cheesecake
P27
Apple cake
P28
58
ENGLISH
Weight
0.8 - 1.5 kg; 4 cm
thick pieces
Add liquid. Roast covered.
1.5 - 2 kg
Turn the meat after half of the cooking time.
1.5 - 2 kg
Turn the meat after half of the cooking time to get an
even browning.
1 - 1.5 kg; 5 - 6 cm
thick pieces
2 - 3 kg; use raw, 2
- 3 cm thin spare
Add liquid to cover the bottom of a dish. Turn the meat af‐
ribs
ter half of the cooking time.
1.5 - 2 kg; 7 - 9 cm
thick pieces
Add liquid. Turn the meat after half of the cooking time.
1 - 1.5 kg; fresh
Turn the chicken after half of the cooking time to get an
even browning.
0.5 - 0.8 kg
180 - 200 g per
piece
Fry the meat for a few minutes on a hot pan.
-
If you marinated chicken legs first, set lower temperature
and cook them longer.
2 - 3 kg
Put the meat on roasting dish. Turn the duck after half of
the cooking time.
4 - 5 kg
Put the meat on deep baking tray. Turn the goose after
half of the cooking time.
1 kg
0.5 - 1 kg per fish
Fill the fish with butter and use your favourite spices and
herbs.
-
-
-
Shelf level / Accessory
2; roasting dish on wire shelf
2; roasting dish on wire shelf
2; baking tray
2; roasting dish on wire shelf
3; deep pan
2; roasting dish on baking tray
2;
200 ml; casserole dish on baking tray
3; baking tray
2; casserole dish on wire shelf
3; baking tray
2; roasting dish on wire shelf
2; deep pan
2; wire shelf
2; baking tray
3; casserole dish on wire shelf
2;
28 cm springform tin on wire shelf
2;
100 - 150 ml; baking tray
Publicidad
