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Tested for you in our cooking studio.
similar to. The bottom of the mold should be covered
about 1-2 cm.
Fish
Whole fish does not need to be turned. Place the whole
fish in the swimming position in the interior, with the
dorsal fin facing up. A sliced potato or small
Poultry
Dish
Chicken, 1.3 kg
Small chicken parts, 250 g each
Chicken sticks, nuggets, frozen
Duck, 2 kg
Duck breast, medium, 300 g
Goose, 3 kg
Goose legs, 350 g . each
Turkey, 2.5 kg
Turkey breast, boned, 1 kg
Turkey thigh, boned, 1 kg
Meat
Dish
Roast pork without rind, e.g. neck,
1.5 kg
Roast pork with rind, e.g.
shoulder piece, 2 kg
Roast pork loin, 1.5 kg
Pork steaks, 2 cm thick
Beef fillet, medium, 1 kg
Braised beef, 1.5 kg Roast
beef, medium, 1.5 kg
Burger, 3-4 cm high
Roast veal, 1.5 kg Veal
shank, 1.5 kg
Leg of lamb without bone, medium, 1.5 kg
Saddle of lamb with bone, medium, 1.5 kg Grill
sausages
Meatloaf, 1 kg
* preheat
* * Place the universal pan underneath at shelf level 2
* * * without turning
* * * * turn after 1/2 - 2/3 of the cooking time
* * * * * at the beginning pour liquid into the tin, roast must be at least 2/3 in liquid
32
Accessories/shapes
open shape
open shape
roasting pan
open shape
open shape
open shape
Closed shape
open shape
Closed shape
open shape
Accessories/shapes
open shape
open shape
Closed shape
Schedule
Wire rack + universal pan
Closed mould
Grid + universal pan
Grid
open shape
Closed shape
open shape
open shape
Schedule
open shape
ovenproof mold in the belly of the fish provides
stability.
The fish is done when the dorsal fin comes off easily. When
steaming, add two to three tablespoons of liquid and
some lemon juice or vinegar in the mold.
slide-in
height
2
3
3
2
3
2
2
2
2
2
slide-in
Confuse Step
height
mings-
method
7
2
-
:
2
1
4
2
2
:
-
(
4
-
%
3
-
7
2
-
4
3
-
4
(
-
2
7
-
:
2
-
4
2
-
4
2
-
(
3
-
2
4
-
confuse
Tempera-
Length of time
mings-
ture in °C
in min.
method
4
200-220
60-70
4
220-230
30-35
%
190-210
20-25
4
180-200
90-110
%
210-230
35-40
(
3
3-5
4
140
130-140
160
50-60
%
150-160
80-90
4
230-240
30-40
4
180-200
75-90
%
240-260
80-100
4
180-200
80-100
Duration in
Tempera-
min.
ture in °C
160-170
150-160
130-140
135-145
190-200
25-30
190-200
100-110***
3
20-25**
210-220**** 40-50**
200-220 130-150*****
200-220**** 60-70
3**** 25-30
160-180 140-160
200-220 125-140
170-190 70-80***
180-190 45-55***
3 15-20
170-180 70-80
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