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No. Food
01 Chicken, unstuffed
Ready to cook,
seasoned
02 Turkey breast
Whole, seasoned
03 Vegetable stew
Vegetarian
04 Goulash
Diced beef or pork,
with vegetables
05 Meat loaf, fresh
Minced beef, pork or
lamb
06 Pot-roasted beef
E.g. prime rib,
shoulder, rump or mar-
inated beef roast
07 Beef olives
Stuffed with vegetables
or meat
08 Leg of lamb, well
done
Boned, seasoned
09 Joint of veal, lean
E.g. tenderloin or eye
10 Pork neck joint
Boned, seasoned
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Cookware
Weight setting
Roasting dish with
Chicken weight
glass lid
Roasting dish with
Turkey breast
glass lid
weight
Deep roasting dish
Total weight
with lid
Deep roasting dish
Total weight
with lid
Roasting dish with
Roast weight
lid
Roasting dish with
Weight of meat
lid
Roasting dish with
Total weight of all
lid
the stuffed beef
olives
Roasting dish with
Weight of meat
lid
Roasting dish with
Weight of meat
lid
Roasting dish with
Weight of meat
glass lid
Add liquid
Shelf
Information
posi-
tions
No
2
Place in the cook-
ware with the breast
facing up
Cover the
2
Do not sear the meat
bottom of the
beforehand
roasting dish
and add up
to 250 g ve-
getables if
you wish
As per recipe 2
Cut vegetables that
take longer to cook
(e.g. carrots) into
smaller pieces than
vegetables that take
less time to cook
(e.g. tomatoes)
As per recipe 2
Place the meat at the
bottom and cover
with vegetables
Do not sear the meat
beforehand
No
2
-
Almost cover
2
Do not sear the meat
the meat with
beforehand
liquid
Add stock,
2
Do not sear the meat
water or an-
beforehand
other liquid
to the dish
until the beef
olives are al-
most covered
Cover the
2
Do not sear the meat
bottom of the
beforehand
roasting dish
and add up
to 250 g ve-
getables if
you wish
Cover the
2
Do not sear the meat
bottom of the
beforehand
roasting dish
and add up
to 250 g ve-
getables if
you wish
Cover the
2
Do not sear the meat
bottom of the
beforehand
roasting dish
and add up
to 250 g ve-
getables if
you wish
Programme en
13
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