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Meat
Pork without rind (e.g. neck)
Pork with rind**
(e. g. shoulder, leg)
Smoked pork on the bone
Meat loaf
Sausage
Roast veal
Leg of lamb without bone
*
Turn roast beef after half the cooking time. After cooking, wrap the sirloin in aluminium foil and
leave in the oven to stand for 10 minutes.
** Make cuts in the pork rind and place the pork in the dish if the pork is to be turned, first place the
pork with the rind side down.
*** Insert the universal pan at level 1.
Poultry
62
Weight
Ovenware
1 kg
1.5 kg
Uncovered
2 kg
1 kg
1.5 kg
Uncovered
2 kg
1 kg
Covered
750 g
Uncovered
approx.
Wire rack*** 4
750 g
1 kg
Uncovered
2 kg
1.5 kg
Uncovered
The table applies to dishes placed in a cold oven.
The weights indicated in the table refer to oven ready
poultry (without stuffing).
If you are grilling directly on the wire rack, you should
also insert the universal pan at level 1.
Pierce the skin of duck or goose under the wings to
enable the fat to run off.
Turn whole poultry after two thirds of the grilling time.
Level
Type of
Tempera
heating
ture in ºC,
grill
R
1
190 210
R
1
180 200
R
1
170 190
R
1
190 210
R
1
180 200
R
1
170 190
t
2
210 230
R
1
180 200
x
3
t
2
180 200
t
2
160 180
R
1
160 180
Cooking
time in
minutes
120
150
170
130
160
190
70
70
12
110
130
120
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