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Meat
Beef
Pot-roasted beef
Fillet of beef, medium
Sirloin, medium
Steaks, 3 cm thick, medium
Veal
Joint of veal
Knuckle of veal
Pork
Joint without rind (e.g. neck)
Joint with rind (e.g. shoulder)
Pork fillet
Pork joint, lean
Smoked pork on the bone
Steaks, 2 cm thick
Pork medallions, 3 cm thick
Lamb
Saddle of lamb on the bone
Boned leg of lamb, medium
Game
Saddle of venison on the bone
Boned leg of roe venison
Roast game
Joint of venison
Rabbit
Minced meat
Meat loaf
Sausages
Sausages
18
Weight
Accessories and
ovenware
1.0 kg
Covered
1.5 kg
2.0 kg
1.0 kg
Uncovered
1.5 kg
1.0 kg
Uncovered
Wire rack + univer-
sal pan
1.0 kg
Uncovered
1.5 kg
2.0 kg
1.5 kg
Uncovered
1.0 kg
Uncovered
1.5 kg
2.0 kg
1.0 kg
Uncovered
1.5 kg
2.0 kg
500 g
Wire rack + univer-
sal pan
1.0 kg
Uncovered
1.5 kg
2.0 kg
1.0 kg
Covered
Wire rack + univer-
sal pan
Wire rack + univer-
sal pan
1.5 kg
Uncovered
1.5 kg
Uncovered
1.5 kg
Uncovered
1.5 kg
Covered
1.5 kg
Covered
1.5 kg
Covered
2.0 kg
Covered
Made from
Uncovered
500 g meat
Wire rack + univer-
sal pan
Level
Type of
heating
2
%
2
%
2
%
2
%
2
%
1
4
5+1
(
2
%
2
%
2
%
2
%
1
4
1
4
1
4
1
4
1
4
1
4
3+1
4
2
%
2
%
2
%
2
%
5+1
(
5+1
(
2
4
1
4
2
%
2
%
2
%
2
%
2
%
1
4
4+1
(
Temperature
Cooking time
in °C, grill set-
in minutes
ting
210-230
100
200-220
120
190-210
140
210-230
60
200-220
80
220-240
60
3
15
190-210
110
180-200
130
170-190
150
210-230
140
190-210
120
180-200
150
170-190
170
190-210
130
180-200
160
170-190
190
220-230
30
200-220
120
190-210
140
180-200
160
200-220
70
3
20
3
10
190
60
150-170
120
200-220
50
210-230
100
180-200
140
180-200
130
220-240
60
180-200
80
3
15
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