Advertisement
jÉ~í
Meat
Beef pot roast
(e.g. ribs)
Sirloin of beef
Sirloin, medium-rare*
Steaks, well done
Steaks, medium rare
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 enamel pan at level 1.
OS
qÜÉ í~ÄäÉ ~ééäáÉë íç áåëÉêíáçå áåíç ~ ÅçäÇ çîÉåK qÜÉ
íáãÉ ëéÉÅáÑáÅ~íáçåë ~êÉ éêçîáÇÉÇ ~ë ÖìáÇÉäáåÉë çåäó
~åÇ ÇÉéÉåÇ çå íÜÉ íóéÉ ~åÇ èì~äáíó çÑ íÜÉ ãÉ~íK
Weight
Ovenware
1 kg
1.5 kg
Covered
2 kg
1 kg
1.5 kg
Uncovered
2 kg
1 kg
Uncovered
Wire rack***
Wire rack***
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
Level Type of
Tempera-
heating
ture in ºC,
grill
t
2
200-220
t
2
190-210
t
2
180-200
t
2
210-230
t
2
200-220
t
2
190-210
R
1
210-230
x
5
3
x
5
3
R
1
190-210
R
1
180-200
R
1
170-190
R
1
180-200
R
1
170-190
R
1
160-180
t
2
210-230
R
1
170-190
x
3
t
2
190-210
t
2
170-190
R
1
150-170
Cooking
time in
minutes
80
100
120
70
80
90
40
20
15
100
140
160
120
150
180
70
70
15
100
120
120
Advertisement
