Roast - Rational SelfCookingCenter Applications Manual

Roast

For all larger pieces of meat, cooked medium rare or well done, such as roast pork and
knuckle of veal or roast beef, beef fillet, leg of lamb, saddle of veal, saddle of venison, or
even for meat loaf.
Preheat
Cook
Cooking Parameters
gentle
Select "gentle" for roast beef, leg of lamb; or
saddle of venison, "normal" for roast pork or
knuckle of pork.
low
Select "low" for marinated and cured
products.
rare
Select "rare" for roast beef, for example,
"well done" for roast pork, boned and rolled
joints and spit roasts as well as mincemeat
roasts.
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Load Set CT
Continue
Hold
with transfer
normal
high
well done
Sear
New load
Cool