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No. Food
01 Chicken, unstuffed
Ready to cook,
seasoned
02 Turkey breast
Whole, seasoned
03 Vegetable stew
Vegetarian
04 Goulash
Diced beef or pork,
with vegetables
05 Meat loaf, fresh
Minced beef, pork or
lamb
06 Pot-roasted beef
E.g. prime rib,
shoulder, rump or mar-
inated beef roast
07 Beef roulades
Stuffed with vegetables
or meat
08 Leg of lamb, well-
done
Boned, seasoned
09 Joint of veal, lean
E.g. tenderloin or eye
10 Pork neck joint
Boned, seasoned
Cookware
Weight setting
Roasting dish with
Chicken weight
glass lid
Roasting dish with
Turkey breast
glass lid
weight
Deep roasting dish
Total weight
with lid
Deep roasting dish
Total weight
with lid
Roasting dish with
Weight of the joint No
lid
Roasting dish with
Weight of meat
lid
Roasting dish with
Total weight of all
lid
of the stuffed roul-
ades
Roasting dish with
Weight of meat
lid
Roasting dish with
Weight of meat
lid
Roasting dish with
Weight of meat
glass lid
Add liquid
Shelf
posi-
tion
No
2
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if re-
quired
As per recipe 2
As per recipe 2
2
Almost cover
2
the meat with
liquid
Add stock,
2
water or an-
other liquid
to the dish
until the beef
olives are al-
most covered
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
Programme en
Information
Place in the cook-
ware with the breast
facing up
Do not sear the meat
beforehand
Cut vegetables that
take longer to cook
(e.g. carrots) into
smaller pieces than
vegetables that take
less time to cook
(e.g. tomatoes)
Place the meat at the
bottom and cover
with vegetables
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
13
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