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en Programmes
No. Dish
19 Sirloin, medium
Ready to cook,
seasoned
20 Roulades
Stuffed with vegetables
or meat
21 Meat loaf, fresh
Beef or lamb meat-
balls
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
25 Joint of veal, lean
E.g. tenderloin or eye
26 Leg of roe venison
Boned, seasoned with
salt
27 Rabbit, whole
Ready to cook,
seasoned
28 Lamb joint
Boned, seasoned
14
Container
Weight range
Weight setting
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 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
Roasting dish with
0.5-2.5 kg
lid
Weight of meat
Roasting dish with
0.5-2.0 kg
lid
Weight of meat
Roasting dish with
1.0-2.5 kg
glass lid
Weight of meat
Roasting dish with
0.5-3.0 kg
glass lid
Weight of meat
Added liquid Shelf
posi-
tion
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.
Cover the
2
bottom of the
roasting dish
and add up
to 250 g ve-
getables.
Cover the
2
bottom of the
roasting dish
and add up
to 250 g ve-
getables.
Cover the
2
bottom of the
roasting dish
and add up
to 250 g ve-
getables.
Cover the
2
bottom of the
roasting dish
and add up
to 250 g ve-
getables.
Cover the
2
bottom of the
roasting dish
and add up
to 250 g ve-
getables.
Cover the
2
bottom of the
roasting dish
and add up
to 250 g ve-
getables.
Information
Place in the container
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.
Do not sear the meat
beforehand.
-
-
Do not sear the meat
beforehand.
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