Table of Contents
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en Programme
No. Food
23 Leg of lamb, well
done
Boned, seasoned
24 Joint of veal, marbled
E.g. saddle or topside
25 Joint of veal, lean
E.g. tenderloin or eye
26 Leg of roe venison
Boned, seasoned with
salt
27 Rabbit, whole
Ready to cook,
seasoned
28 Pork neck joint
Boned, seasoned
29 Joint of pork, with
crackling
E.g. shoulder,
seasoned, and scored
rind
30 Pork tenderloin steak
Seasoned
16
Cookware
Weight range
Weight setting
Roasting dish with
0.5–2.5 kg
lid
Weight of meat
Roasting dish with
0.5–3.0 kg
lid
Weight of meat
Roasting dish with
0.5–2.5 kg
lid
Weight of meat
Roasting dish with
0.5–2.0 kg
lid
Weight of meat
Roasting dish with
1.0–2.5 kg
glass lid
Weight of meat
Roasting dish with
0.5–3.0 kg
glass lid
Weight of meat
Roasting dish with
0.5–3.0 kg
glass lid
Weight of meat
Roasting dish with
0.5–2.5 kg
glass lid
Weight of meat
Add liquid
Shelf
posi-
tion
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if
you wish
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if
you wish
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if
you wish
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if
you wish
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if
you wish
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if
you wish
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if
you wish
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if
you wish
Information
Do not sear the meat
beforehand
Do not sear the meat
beforehand
Do not sear the meat
beforehand
-
-
Do not sear the meat
beforehand
Place in the cook-
ware fatty side up;
salt the rind well
Do not sear the meat
beforehand
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