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en Programmes
No. Meal
22 Leg of lamb, medium
Boned, seasoned
23 Leg of lamb, well
done
Boned, seasoned
24 Joint of veal, marbled
E.g. saddle or topside
25 Joint of veal, lean
E.g. tenderloin or eye
26 Leg of roe venison
Boned, seasoned with
salt
27 Rabbit, whole
Ready to cook,
seasoned
28 Pork neck joint
Boned, seasoned
24
Cookware
Weight range
Adjustment
weight
Roasting dish with
0.5–2.5 kg
lid
Weight of meat
Roasting dish with
0.5–2.5 kg
lid
Weight of meat
Roasting dish with
0.5–3.0 kg
lid
Weight of meat
Roasting dish with
0.5–2.5 kg
lid
Weight of meat
Roasting dish with
0.5–2.0 kg
lid
Weight of meat
Roasting dish with
1.0–2.5 kg
glass lid
Weight of meat
Roasting dish with
0.5–3.0 kg
glass lid
Weight of meat
Add liquid
Shelf
posi-
tion
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables, if
required.
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables, if
required.
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables, if
required.
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables, if
required.
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables, if
required.
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables, if
required.
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables, if
required.
Information
Do not sear the meat
beforehand.
Do not sear the meat
beforehand.
Do not sear the meat
beforehand.
Do not sear the meat
beforehand.
-
-
Do not sear the meat
beforehand.
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