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Meal
Veal
Joint of veal 6-7 cm thick (e.g. topside) approx. 1.5
Fillet of veal
Pork
Lean joint of pork (e.g. loin) 5-
6 cm thick
Pork fillet, whole
Lamb
Lamb saddle fillet, whole
* For crispy skin, briefly fry the duck breast in a frying pan after slow cooking.
Tips for slow cooking
Slow-cooked meat is not
as hot as conventionally
roasted meat.
If you wish to keep slow-
cooked meat warm.
Bakes
Bake, sweet
Soufflé
Pasta bake
Lasagne
Potato gratin, raw ingredients,
max. 4 cm deep
Toast with topping
Convenience products
Observe the instructions on the packaging.
If you line the accessories with greaseproof paper, please
make sure that the paper is suitable for these temperatures.
Make sure the paper is a suitable size for the ovenware.
Meal
Pizza, frozen
Pizza with thin base
Deep-pan pizza
Pizza baguette
Mini pizza
Pizza, chilled
Potato products, frozen
Chips
Croquettes
Rösti, stuffed potato pockets
22
Weight
kg
approx. 800
g
approx. 1.5
kg
approx. 500
g
approx. 200
g
So that the roast meat does not
cool too quickly, warm the plates
and serve the gravy very hot.
After slow cooking, turn the tem-
perature down to 70 °C. Small
pieces of meat can be kept warm
for up to 45 minutes, larger pieces
for up to 2 hours.
Accessories and cook-
ware
Ovenproof dish
Ovenproof dish
Ramekins
Ovenproof dish
Ovenproof dish
Ovenproof dish
Wire rack
Accessories
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Level
Type of
Temperature
heating
in °C
1
80
%
1
80
%
1
80
%
1
80
%
1
80
%
Bakes, gratins, toast
If you are grilling directly on the wire rack, the universal pan
should also be inserted at level 1. The oven is kept cleaner.
Always place the ovenware on the wire rack.
The cooking information for a bake depends on the size of the
cookware and the height of the bake. The figures in the table
are only reference values.
Level
1
1
1
1
1
1
2
The cooking result is heavily dependent on the quality of the
food. Browning and unevenness can sometimes be seen on
the raw product.
Level
1
1
1
1
1
1
1
1
Searing time
in minutes
6-7
6-7
6-7
6-7
5-6
Type of
Temperature
heating
in °C
180-200
%
180-200
%
200-220
%
190-210
%
180-200
%
170-190
%
2
(
Type of
Temperature
heating
in °C, grill set-
ting
200-220
;
180-200
;
180-200
;
200-220
;
180-200
;
200-220
;
190-210
;
190-210
;
Low-temperature
time in hours
5-6
3-3,5
5-6
2,5-3
1,5-2
Baking time
in minutes
45-55
35-45
20-30
35-50
40-50
50-60
8-12
Cooking time
in minutes
10-20
20-30
20-30
5-15
10-20
15-25
20-30
20-30
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