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Roasting, braising and grilling
Roasting and Braising
Food
Slow roast joint (beef)
Beef top side / top rump
Lamb leg (bone-in)
Lamb shoulder (bone-in)
Lamb shoulder (boned and rolled)
Rack of lamb**
Pork, roast joint
Pork, loin joint
Pork, belly
Pork, gammon joint
Chicken, whole
Chicken portion, bone-in, 200-250 g
each
Duck, 2-3 kg
Turkey, crown
Turkey, thighs
Turkey, whole, 4-8kg
Fish, braised, whole 300 g, e.g. trout
Fish, braised, whole 1,5 kg, e.g.
salmon
Fish fillet, plain, braised, 400 g
Meat loaf
Diced meat (beef, pork, lamb), 500 g
meat
Diced chicken (boned), 500 g meat
Braising steak
Complete meal with beef
Complete meal with chicken
* Preheat
** Without fat layer (best end neck), do not turn
*** Do not turn
**** Bone side down, do not turn
***** Turn after app. 1 hour
****** Slide in the universal pan underneath the wire rack
42
Dish
Shelf posi-
tion
Cookware, uncovered
2
Cookware, uncovered
2
Cookware, uncovered
2
Cookware, uncovered
2
Cookware, uncovered
2
Cookware, uncovered
2
Cookware, uncovered
2
Cookware, uncovered
2
Cookware, uncovered
2
Cookware, uncovered
2
Wire rack******
2
Cookware, uncovered
2
Cookware, uncovered
2
Wire rack
2
Cookware, uncovered
2
Wire rack
1
Cookware, covered
2
Cookware, covered
2
Cookware, covered
2
Cookware, uncovered
2
Cookware, covered
2
Cookware, covered
2
Cookware, covered****** 2
Wire rack + wire rack +
4+1
universal pan
Wire rack + wire rack +
4+1
universal pan
Type of heat-
Temperature in °C
ing
140
:
170
:
160-170
:
160-170
:
170-180
:
170-190*
:
180-190
:
160
:
3
(
170-180***
%
2
(
160-170***
:
170-180
:
200-220
:
180-190
:
140-150****
:
180-190
:
150-160*****
:
170-190
7
180-200
7
170-190
7
170-180
:
140
7
140
7
140
7
160, then 200 (york-
:
shire pudding)
180, then 200 (york-
:
shire pudding)
Time in minutes
50+50
40+30
25+15
15+25
18+30
15+20
30+35
35+30
3-5
30+30
3-5
30+30
25+15
40-50
25+20
20+25
40+25
12+12
25-35
55-65
30-40
20+40
120-140
100-120
100-120
beef: (20+15) + 20 for
yorkshire pudding
chicken: (25+25) + 20
for yorkshire pudding
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