Table of Contents
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en Programme
No. Food
14 Chicken pieces
Ready to cook,
seasoned
15 Turkey breast
Whole, seasoned
16 Duck, unstuffed
Ready to cook,
seasoned
17 Goose, unstuffed
Ready to cook,
seasoned
18 Pot-roasted beef
E.g. prime rib,
shoulder, rump or mar-
inated beef roast
19 Sirloin, medium
Ready to cook,
seasoned
20 Beef roulades
Stuffed with vegetables
or meat
21 Meat loaf, fresh
Minced beef, pork or
lamb
22 Leg of lamb, medium
Boned, seasoned
23 Leg of lamb, well-
done
Boned, seasoned
24 Joint of veal, marbled
E.g. saddle or topside
14
Cookware
Weight range
Weight setting
Roasting dish with
0.1–0.8 kg
lid
Weight of the
heaviest piece
Roasting dish with
0.5–2.5 kg
glass lid
Turkey breast
weight
Roasting pan
1.0 - 2.7 kg
without lid
Duck weight
Roasting pan
2.5 - 3.5 kg
without lid
Goose weight
Roasting dish with
0.5–2.5 kg
lid
Weight of meat
Roasting pan
0.5–2.5 kg
without lid
Weight of meat
Roasting dish with
0.5–2.5 kg
lid
Total weight of all
of the stuffed roul-
ades
Roasting dish with
0.5–2.5 kg
lid
Weight of the joint
Roasting dish with
0.5–2.5 kg
lid
Weight of meat
Roasting dish with
0.5–2.5 kg
lid
Weight of meat
Roasting dish with
0.5–3.0 kg
lid
Weight of meat
Add liquid
Shelf
posi-
tion
Cover the
2
bottom of the
roasting dish
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if re-
quired
No
2
No
2
Almost cover
2
the meat with
liquid
No
2
Add stock or
2
water, for ex-
ample, to the
dish until the
roulades are
almost
covered
No
2
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
Place in the cook-
ware with the fatty
side up
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
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