Publicité
ENGLISH
Dish
1
Roast Beef, rare
Roast Beef, me‐
2
dium
Roast Beef, well
3
done
Steak, medium
4
Beef roast /
braised (prime
5
rib, top round,
thick flank)
Roast Beef, rare
6
(slow cooking)
Roast Beef, me‐
7
dium (slow cook‐
ing)
Roast Beef, well
8
done (slow cook‐
ing)
Fillet, rare (slow
9
cooking)
Fillet, medium
10
(slow cooking)
Fillet, done (slow
11
cooking)
Veal roast (e.g.
shoulder)
12
Pork roast neck
13
or shoulder
Pulled pork (slow
cooking)
14
Weight
1 - 1.5 kg; 4 - 5
Fry the meat for a few minutes on a hot pan.
cm thick pieces
Insert to the appliance.
180 - 220 g per
piece; 3 cm
Fry the meat for a few minutes on a hot pan.
thick slices
Insert to the appliance.
1.5 - 2 kg
Fry the meat for a few minutes on a hot pan.
Add liquid. Insert to the appliance.
Use your favourite spices or simply salt and
1 - 1.5 kg; 4 - 5
fresh grounded pepper. Fry the meat for a
cm thick pieces
few minutes on a hot pan. Insert to the appli‐
ance.
0,5 - 1.5 kg; 5 -
Use your favourite spices or simply salt and
6 cm thick
fresh grounded pepper. Fry the meat for a
pieces
few minutes on a hot pan. Insert to the appli‐
ance.
0.8 - 1.5 kg; 4
cm thick pieces
Use your favourite spices. Add liquid. Roast
covered.
1.5 - 2 kg
Turn the meat after half of the cooking time.
1.5 - 2 kg
Use your favourite spices. Turn the meat after
half of the cooking time to get an even
browning.
Shelf level / Accessory
2; baking tray
3; roasting dish on wire shelf
2; roasting dish on wire shelf
2; baking tray
2; baking tray
2; roasting dish on wire shelf
2; roasting dish on wire shelf
2; baking tray
87
Publicité
