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en Programme
No. Food
20 Beef roulades
Stuffed with vegetables
or meat
21 Meat loaf, fresh
Minced beef, pork or
lamb
22 Leg of lamb, medium
Boned, seasoned
23 Leg of lamb, well-
done
Boned, seasoned
24 Joint of veal, marbled
E.g. saddle or topside
25 Joint of veal, lean
E.g. tenderloin or eye
26 Leg of roe venison
Boned, seasoned with
salt
27 Rabbit, whole
Ready to cook,
seasoned
28 Pork neck joint
Boned, seasoned
14
Cookware
Weight range
Weight setting
Roasting dish with
0.5–2.5 kg
lid
Total weight of all
of the stuffed roul-
ades
Roasting dish with
0.5–2.5 kg
lid
Weight of the joint
Roasting dish with
0.5–2.5 kg
lid
Weight of meat
Roasting dish with
0.5–2.5 kg
lid
Weight of meat
Roasting dish with
0.5–3.0 kg
lid
Weight of meat
Roasting dish with
0.5–2.5 kg
lid
Weight of meat
Roasting dish with
0.5–2.0 kg
lid
Weight of meat
Roasting dish with
1.0 - 2.5 kg
glass lid
Weight of meat
Roasting dish with
0.5–3.0 kg
glass lid
Weight of meat
Add liquid
Shelf
posi-
tion
Add stock or
2
water, for ex-
ample, to the
dish until the
roulades are
almost
covered
No
2
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if re-
quired
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if re-
quired
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if re-
quired
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if re-
quired
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if re-
quired
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if re-
quired
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if re-
quired
Information
Do not sear the meat
beforehand
Do not sear the meat
beforehand
Do not sear the meat
beforehand
Do not sear the meat
beforehand
Do not sear the meat
beforehand
Do not sear the meat
beforehand
-
-
Do not sear the meat
beforehand
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