Table of Contents
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en Programmes
No. Dish
17 Aubergines au gratin
18 Paella
19 Lamb joint
Boned, seasoned
20 Roasted lamb fillet
Seasoned
21 Lasagne
Frozen
whole
Unpeeled, starchy
potatoes
23 Vegetable stew
Vegetarian
24 Goulash
Beef or lamb, diced
with vegetables
25 Chicken pieces
Ready to cook,
seasoned
Ready to cook,
seasoned
Ready to cook,
seasoned
E.g. prime rib,
shoulder, meatballs or
marinated beef roast
Ready to cook,
seasoned
14
Container
Weight range
Adjustment
weight
Universal pan
0.2-0.8 kg
Weight of veget-
ables
Paella pan
0.3-0.6 kg
Weight of rice
Roasting dish with
0.5-3.0 kg
glass lid
Weight of meat
Roasting dish with
0.5-2.5 kg
glass lid
Weight of meat
Original packaging 0.3-1.2 kg
Total weight
Universal pan
0.3-1.5 kg
Total weight
Deep roasting dish
0.5-2.5 kg
with lid
Total weight
Deep roasting dish
0.5-2.5 kg
with lid
Total weight
Roasting dish with
0.1-0.8 kg
lid
Weight of the
heaviest piece
Roasting pan
1.0-2.7 kg
without lid
Weight of duck
Roasting pan
2.5-3.5 kg
without lid
Weight of goose
Roasting dish with
0.5-2.5 kg
lid
Weight of meat
Roasting pan
0.5-2.5 kg
without lid
Weight of meat
Add liquid
Shelf
posi-
tion
No
3
Add 170 ml
2
of water per
100 g of rice.
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.
No
3
No
3
As per recipe 2
As per recipe 2
2
bottom of the
roasting dish.
No
2
No
2
Almost cover
2
the meat with
liquid.
No
2
Information
-
-
Do not sear the meat
beforehand.
Do not sear the meat
beforehand.
-
-
Cut vegetables that
take longer to cook
(e.g. carrots) into
smaller pieces than
vegetables that take
less time to cook
(e.g. tomatoes).
Place the meat at the
bottom and cover
with vegetables.
Do not sear the meat
beforehand.
-
-
-
Do not sear the meat
beforehand.
Place in the roasting
pan with the fatty side
up.
Do not sear the meat
beforehand.
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