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Dish
Rack of lamb (each 700 g)
Pork
Roast joint
Roast joint, 1,5 kg
Loin joint
Loin joint, 1 kg
Belly
Gammon joint
Gammon joint, 1,5 kg
Poultry
Chicken, whole
Chicken, whole, 1,5 kg
Chicken, portion (each 200-
250 g)***
Chicken, portion (each 200-
250 g)***
Duck
Duck, 2-3 kg
Turkey, crown****
Turkey, crown, 3 kg
Turkey, thighs
Turkey, whole, 4-8 kg*****
Turkey, whole, 7 kg
Meat dishes
Meat loaf
Meat loaf, 1 kg
Meat loaf, 1 kg +20 ml water
Casserole
Diced meat (beef, pork, lamb),
500 g meat
Diced chicken (boned), 500 g
meat
Braising steak
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down
***** Turn after app. 1 hour
Accessories/cookware
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, covered
cookware, covered
cookware, covered
Shelf po-
Type of
MW pow-
sition
heating
er in watts
2
-
<
2
-
<
2
-
<
2
-
<
2
-
<
2
-
<
2
-
<
2
-
<
2
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<
2
-
<
2
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<
2
-
<
2
-
<
2
-
<
2
-
<
2
-
<
2
-
<
2
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<
2
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<
2
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<
2
-
<
2
360
7
2
-
<
2
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<
2
-
<
Tested for you in our cooking studio
Temperature
Steam in-
in °C
tensity
200
-
170-180
1
180-190
-
120
3
190-200
-
160-170
1
180-190
-
180-190
-
170-180
1
170-180
-
160-170
-
170-180
2
170-180
-
180-190
2
190-200
-
200-210
2
180-190
-
160-170
2
170-180
-
150-160
-
140-150
2
170-180
-
150-160
-
140-150
2
170-180
-
170-180
-
190-200
1
170-190
-
140*
-
140*
-
140
-
en
Time in min.
20
25-30
30+35
30
30
80-100
35+35
25-30
70-80
30+25
30+30
100-120
25+15
65-75
35-45
35-45
25+20
70-90
30-40
20+15
100-140
25+30
12+12
120-150
30-40
20+35
70-80
30-40
100-120
90-100
65+60
47
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