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Roasting, braising and grilling
Roasting and Braising
Food
Slow roast joint (beef)
Beef top side / top rump
Lamb leg (bone-in)
Lamb shoulder (bone-in)
Lamb shoulder (boned and rolled)
Rack of lamb**
Pork, roast joint
Pork, loin joint
Pork, belly
Pork, gammon joint
Chicken, whole
Chicken portion, bone-in, 200-250g
each
Duck, 2-3 kg
Turkey, crown
Turkey, thighs
Turkey, whole, 4-8kg
Fish, braised, whole 300g, e.g. trout
Fish, braised, whole 1,5kg, e.g.
salmon
Fish fillet, plain, braised, 400g
Meat loaf
Diced meat (beef, pork, lamb), 500g
meat
Diced chicken (boned), 500g meat
Braising steak
Complete meal with beef
Complete meal with chicken
* Preheat
** Without fat layer (best end neck), do not turn
*** Do not turn
**** Bone side down, do not turn
38
Dish
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, covered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Wire rack
Cookware, uncovered
Wire rack
Cookware, covered
Cookware, covered
Cookware, covered
Wire rack
Cookware, covered
Cookware, covered
Cookware, covered******
Wire rack + wire rack + universal pan 4+1
Wire rack + wire rack + universal pan 4+1
Shelf posi-
Type of heat-
tion
ing
2
:
2
:
2
:
2
:
2
:
2
:
2
:
2
:
2
%
2
:
2
:
2
:
2
:
2
:
2
:
1
:
2
7
2
7
2
7
2
:
2
7
2
7
2
7
:
:
Temperature
Time in minutes
in °C
140
50+50
170
40+30
160-170
25+15
160-170
15+25
170-180
18+30
170-190*
15+20
180-190
30+35
250-260
20+50
230-240***
17+70
160-170***
30+30
200-210
25+15
200-220
40-50
180-190
25+20
140-150****
20+25
180-190
40+25
150-160
12+12
170-190
25-35
180-200
55-65
170-190
30-40
170-180
20+40
140
120-140
140
100-120
140
100-120
160, then 200
beef: (20+15) +
(yorkshire pud-
20 for yorkshire
ding)
pudding
180, then 200
chicken: (25+25)
(yorkshire pud-
+ 20 for yorkshire
ding)
pudding
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