Table of Contents
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Program
Whole fish
a
c Unstuffed chicken
c Chicken pieces
c Unstuffed duck
c Unstuffed goose
c Goose legs
c Unstuffed small turkey
c Turkey breast
b Pot-roasted beef
b Sirloin, rare
b Sirloin, medium
b Beef olives
b Meat loaf made from
fresh minced meat
b Boned leg of lamb,
medium
Food
Cookware
Ready-to-cook
Roasting dish with
fish, seasoned
lid, suitable for tem-
peratures of up to
250 °C or more
Ready-to-cook
Roasting dish with
chicken, sea-
glass lid, suitable
soned
for temperatures of
up to 300 °C or
more
Ready-to-cook
Roasting dish with
chicken pieces,
lid, suitable for tem-
seasoned
peratures of up to
250 °C or more
Ready-to-cook
Glass roasting dish
duck, seasoned
without lid on wire
rack
Ready-to-cook
Glass roasting dish
goose, seasoned
without lid on wire
rack
Ready-to-cook
Glass roasting dish
goose legs, sea-
without lid on wire
soned
rack
Ready-to-cook tur-
Glass roasting dish
key, seasoned
without lid on wire
rack
Whole turkey
Roasting dish with
breast, seasoned
glass lid, suitable
for temperatures of
up to 300 °C or
more
E.g. forerib, shoul-
Roasting dish with
der, rump or mari-
lid, suitable for tem-
nated beef roast
peratures of up to
250 °C or more
Ready-to-cook sir-
Glass roasting dish
loin, seasoned
without lid on wire
rack
Ready-to-cook sir-
Glass roasting dish
loin, seasoned
without lid on wire
rack
Beef olives
Roasting dish with
stuffed with vege-
lid, suitable for tem-
tables or meat
peratures of up to
250 °C or more
Minced beef, pork
Roasting dish with
or lamb
lid, suitable for tem-
peratures of up to
250 °C or more
Boned leg of
Roasting dish with
lamb, seasoned
lid, suitable for tem-
peratures of up to
300 °C or more
Add liquid
Shelf posi-
tion
Cover the bottom of
2
the roasting dish
with liquid
No
2
Cover the bottom of
2
the roasting dish
with liquid
No
2
No
2
Cover the bottom of
2
the roasting dish
with liquid
No
2
Cover the bottom of
2
the roasting dish
with liquid, and add
up to 250 g vegeta-
bles if you wish
Cover the bottom of
2
the roasting dish
with liquid, and add
up to 250 g vegeta-
bles if you wish
No
2
No
2
Add liquid (e.g.
2
stock or water) until
almost completely
covered
No
2
Cover the bottom of
2
the roasting dish
with liquid, and add
up to 250 g vegeta-
bles if you wish
Programmes
Set weight
Notes
Weight of the
The fish does not need
food
to be seared before-
hand.
Weight of the
Place in the cookware
chicken
breast side up
Weight of the
-
heaviest
piece of
chicken
Weight of the
-
duck
Weight of the
-
goose
Weight of
-
heaviest
goose leg
Weight of the
-
small turkey
Weight of the
The meat does not
turkey breast
need to be seared
beforehand.
Meat weight
The meat does not
need to be seared
beforehand.
Meat weight
The meat does not
need to be seared
beforehand. Place in
the cookware fatty side
up.
Meat weight
The meat does not
need to be seared
beforehand. Place in
the cookware fatty side
up.
Weight of the
The meat does not
stuffed beef
need to be seared
olives
beforehand.
Weight of the
The meat does not
prepared
need to be seared
roast
beforehand.
Meat weight
The meat does not
need to be seared
beforehand. Place in
the cookware fatty side
up.
en
29
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