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Dish
Accessories
Pork knuckles
Wire rack +
Grill tray
Smoke-cured pork
Glass/grill tray 2 (3)
(1 kg)
Rolled pork
Glass/grill tray 2 (3)
Wire rack +
Grill tray
Veal
Veal roast (1.5 kg)
Glass/grill tray,
roasting dish
Veal knuckle
Glass/grill tray,
roasting dish
Veal loin
Glass/grill tray,
roasting dish
Stuffed breast of
Glass/grill tray,
veal
roasting dish
Game
Wild boar roast
Glass/grill tray,
roasting dish
Leg of venison
Glass/grill tray,
roasting dish
Saddle of venison
Glass/grill tray,
roasting dish
Saddle of hare or
Glass/grill tray,
rabbit
roasting dish
Leg of lamb
Glass/grill tray,
- medium
roasting dish
- well-done
Glass/grill tray,
roasting dish
Knuckle of lamb
Glass/grill tray,
roasting dish
Miscellaneous
Meatballs
Baking tray +
(80 g each)
greaseproof
paper
Meatballs, cooked
Baking tray +
(80 g each)
greaseproof
paper
Meatballs
Baking tray +
(25 g each)
Greaseproof
paper
*
First cook thoroughly in a pan/roasting dish on the burner.
**
Brown the meat at high temperature, after 15 - 20 min. switch back to a lower temperature.
*** Cook meat at a low temperature, set the temperature higher for the last 15 - 20 min.
Level Temperature
Type of
in °F (°C)
heating
Z
2 (3)
300 / 390
(150 / 200)
H
355 / 320
(180 / 160)
H
445 / 355
(230 / 180)
Z
2 (3)
445 / 355
(230 / 180)
H
2 (3)
355 (180)
Z
2 (3)
300 / 355
(150 / 180)
H
2 (3)
320 - 340
(160 - 170)
H
2 (3)
250 - 265
(120 - 130)
H
2 (3)
340 (170)
H
2 (3)
340 - 355
(170 - 180)
H
2 (3)
330 - 345
(165 - 175)
N
2 (3)
330 - 345
(165 - 175)
H
2 (3)
355 (180)
H
2 (3)
355 - 375
(180 - 190)
H
2 (3)
355 - 375
(180 - 190)
H
2 (3)
355 - 390
(180 - 200)
H
2 (3)
390 (200)
H
2 (3)
390 (200)
H
2 (3)
390 (200)
Cooking time
Observations
in min.
40 - 45***
Cut roughly into skin so that it gets
crusty.
50 - 60**
65 - 70***
75 - 80***
50 - 60*
50 - 60***
20
120
60 - 90*
Recipe tip: marinate overnight in oil, gar-
lic, mustard, and herbes de Provence.
60 - 80
20
20 - 25
15 - 25*
Recipe tip: marinate in garlic, rosemary,
olive oil, and high-qualitty balsamic vine-
gar.
100*
Recipe tip: marinate overnight in olive
oil, garlic, rosemary, and lemon peel.
120*
35 - 45
30 - 35
The flatter the meatballs are, the quicker
they will cook. Well-suited for large
quantities.
20
Well-browned and yet juicy meatballs:
first cook in the pan and then put in the
oven.
25 - 30
Recipe tip: very good for further combi-
nations, e.g. meatballs with tomato
sauce, Swedish meatballs, Königs-
berger meatballs.
41
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