Table of Contents
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Types of heating used:
4D hot air
:
■
4
Circulated air grilling
■
Dish
Beef
Slow roasting joint
Slow roasting joint, 1.5 kg
Top side / Top rump
Top side / Top rump, 1.5 kg
Lamb
Leg (bone-in)
Leg (bone-in), 1.5 kg
Shoulder (bone-in)
Shoulder (boned and rolled)
Rack of lamb**
Rack of lamb (each 700 g)
Pork
Roasting joint
Roasting joint, 1.5 kg
Loin joint
Loin joint, 1 kg
Belly
Gammon joint
Gammon joint, 1.5 kg
Poultry
Chicken, whole
Chicken, whole, 1.5 kg
Chicken, portion (each 200-
250 g)***
Chicken, portion (each 200-
250 g)***
Duck
Duck, 2-3 kg
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down
***** Turn after app. 1 hour
Accessories/cookware
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Shelf po-
Type of
MW pow-
sition
heating
er in watts
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
Tested for you in our cooking studio
Temperature
Steam in-
in °C
tensity
140-150
-
130-140
1
-
160-170
-
170-180
1
160-170
-
180-190
1
160-170
-
170-180
-
180-190*
-
200
-
170-180
1
180-190
-
120
3
190-200
-
160-170
1
180-190
-
180-190
-
170-180
1
170-180
-
160-170
-
170-180
2
170-180
-
180-190
2
190-200
-
200-210
2
180-190
-
160-170
2
170-180
-
en
Time in min.
35+40
70-80
40-50
30+25
100-120
25+25
80-90
25+20
25+25
15+25
20
25-30
30+35
30
30
80-100
35+35
25-30
70-80
30+25
30+30
100-120
25+15
65-75
35-45
35-45
25+20
70-90
30-40
45
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