Publicité
Dish
Steak, medium
P4
Beef roast / braised
(prime rib, top round,
P5
thick flank)
Roast Beef, rare
P6
(slow cooking)
Roast Beef, medium
P7
(slow cooking)
Roast Beef, well
P8
done (slow cooking)
Fillet of beef, rare
P9
(slow cooking)
Fillet of beef, medi‐
P10
um (slow cooking)
Fillet of beef, done
P11
(slow cooking)
Veal roast (e.g. shoul‐
der)
P12
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
12
ENGLISH
Weight
180 - 220 g per
piece; 3 cm thick
Fry the meat for a few minutes in a hot pan. Insert to the
slices
appliance.
1.5 - 2 kg
Fry the meat for a few minutes in a hot pan. Add liquid.
Insert to the appliance.
1 - 1.5 kg; 4 - 5 cm
Fry the meat for a few minutes in a hot pan. Insert to the
thick pieces
appliance.
0.5 - 1.5 kg; 5 - 6
Fry the meat for a few minutes in a hot pan. Insert to the
cm thick pieces
appliance.
0.8 - 1.5 kg; 4 cm
thick pieces
Fry the meat for a few minutes in a hot pan. Add liquid.
Insert to the appliance. Roast covered.
1 - 2 kg
Add 200 ml liquid to the roasting dish.
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
Fry the meat for a few minutes in a hot pan. Insert to the
appliance.
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
Shelf level / Accessory
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
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
Publicité
