Table of Contents
Advertisement
Dish
Roasting joint, 1.5 kg
Loin joint
Loin joint, 1 kg
Belly
Gammon joint
Gammon joint, 1.5 kg
Poultry
Chicken, whole
Chicken, whole, 1.5 kg
Chicken, portion, 200-250 g
each**
Chicken, portion, 200-250 g
each**
Duck
Duck, 2-3 kg
Turkey, crown****
Turkey, crown, 3 kg
Turkey, thighs
Turkey, whole, 4-8 kg*****
Turkey, whole, 7 kg
Meat dishes
Meat loaf
Meat loaf, 1 kg
Meat loaf, 1 kg + 50 ml water
Casserole
Diced meat (beef, pork, lamb),
500 g meat
Braising steak
Chicken pieces (boned), 500 g
meat
Complete meal
With beef
* Preheat
** skin side down
*** without fat layer (best and neck), do not turn
**** bone side down, do not turn
***** turn after app. 1 hour
Accessories/cookware
Shelf po-
sition
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
wire rack
2
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
universal pan
1
universal pan
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, covered
1
cookware, covered
1
cookware, covered
1
wire rack + uncovered
3+1
cookware on wire rack
Tested for you in our cooking studio
Type of
Tempera-
MW power
heating
ture in °C
in watts
120
-
<
190-200
-
160-170
-
180-190
-
<
180-190
-
<
170-180
-
170-180
-
<
160-170
-
<
170-180
-
<
170-180
-
<
180-190
-
<
190-200
-
<
200-210
-
<
180-190
-
<
160-170
-
<
170-180
-
150-160
-
<
140-150
-
<
170-180
-
<
150-160
-
<
140-150
-
<
170-180
-
170-180
-
<
190-200
-
<
170-190
360
7
140*
-
<
140
-
<
140*
-
<
160, then
-
<
200 (York-
shire Pud-
ding)
en
Steam in-
Time in min.
tensity
3
30
-
30
1
80-100
-
35+35
-
25-30
1
70-80
-
30+25
-
30+30
2
100-120
-
25+15
2
65-75
-
35-45
2
35-45
-
25+20
2
70-90
-
30-40
-
20+15
2
100-140
-
25+30
-
12+12
2
120-150
-
30-40
-
20+35
1
70-80
-
30-40
-
100-120
-
65+60
-
90-100
-
calculation for
meat (see table
above) + 15-25 for
Yorkshire Pudding
53
Advertisement
Table of Contents
