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en Programme
No. Food
32 Veal ossobucco
33 Boneless haunch of
venison
34 Boneless haunch of
roe venison
Seasoned with salt
35 Rabbit, whole
Ready to cook,
seasoned
36 Wild boar joint
Ready to cook,
seasoned
37 Boned pork neck joint
Ready to cook,
seasoned
38 Joint of pork, with
crackling
E.g. shoulder,
seasoned, and scored
rind
16
Cookware
Weight range
Weight setting
Roasting dish with
0.5–3.5 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
Roasting dish with
0.5–3.0 kg
glass lid
Weight of meat
Roasting dish with
0.5–3.0 kg
glass lid
Weight of meat
Add liquid
Shelf
posi-
tion
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
Place in the cook-
ware fatty side up;
salt the rind well
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