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Dish
Accessories Level
Fillet of pork
Glass dish/
(260 g)
grill tray
Pork medallions
Glass dish/
grill tray
Joint of pork – leg
Glass dish/
(1 kg)
grill tray
Joint of pork – neck
Glass dish/
(1.5 kg)
grill tray
Joint of pork with
Wire rack +
crispy skin/roast
grill tray
pork with crackling
(1.5 kg)
Pork knuckle
Wire rack +
grill tray
Smoked pork (1 kg)
Glass dish/
grill tray
Rolled roasting joint Glass dish/
grill tray
Wire rack +
grill tray
Veal
Joint of veal (1.5 kg) Glass dish/
grill tray,
roasting dish
Veal knuckle
Glass dish/
grill tray,
roasting dish
Veal loin
Glass dish/
grill tray,
roasting dish
Stuffed breast of
Glass dish/
veal
grill tray,
roasting dish
Game
Wild boar joint
Glass dish/
grill tray,
roasting dish
Leg of roe venison
Glass dish/
grill tray,
roasting dish
Saddle of venison
Glass dish/
grill tray,
roasting dish
Saddle of rabbit
Glass dish/
grill tray,
roasting dish
*
First, sear on all sides in a frying pan/roasting dish on the hob.
**
Sear the meat at a high temperature; after 15 - 20 minutes, set the lower temperature.
*** Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15 - 20 minutes.
Temperature
Heating
in °C
function
2 (3)
180
2 (3)
180
2 (3)
180
2 (3)
230 / 180
2 (3)
230 / 180
2 (3)
230 / 180
2 (3)
180 / 200
2 (3)
150 / 200
2 (3)
180 / 160
2 (3)
230 / 180
2 (3)
230 / 180
2 (3)
180
2 (3)
150 / 180
2 (3)
160 - 170
2 (3)
120 - 130
2 (3)
170
2 (3)
170 - 180
2 (3)
165 - 175
2 (3)
165 - 175
2 (3)
180
Cooking
Comments
time in min.
H
30
Core temperature 70 °C.
I
40
Core temperature 70 °C.
No need to preheat; do not open appli-
ance door.
H
12 - 15*
Recipe tip: Just before you take them out
of the oven, add a knob of butter and a
sprig of rosemary to the glass dish/grill
tray and cook it all together for a little
longer in the oven.
H
45 - 50**
H
85 - 95**
Z
70 - 80**
Z
60 - 70***
Z
40 - 45***
Score the skin diagonally in both direc-
tions so that it is cross-hatched. This
makes it nice and crispy.
H
50 - 60**
H
65 - 70***
Z
75 - 80***
H
50 - 60*
Z
50 - 60***
H
20
H
120
H
60 - 90*
Recipe tip: Marinate overnight in a mixture
of oil, garlic, mustard and herbes de
Provence.
H
60 - 80
H
20
N
20 - 25
H
15 - 25*
Recipe tip: Marinate in a mixture of garlic,
rosemary, olive oil and high-quality bal-
samic vinegar.
Tables and tips
en
41
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