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Dish
Loin, fresh
15
Spare Ribs
16
Lamb leg with bones
17
Whole chicken
18
Half chicken
19
Chicken breast
20
Chicken legs, fresh
21
Duck, whole
22
Goose, whole
23
Meat loaf
24
Whole fish, grilled
25
Fish fillet
26
Cheesecake
27
Apple cake
28
Apple tart
29
Apple pie
30
Brownies
31
14
ENGLISH
Weight
1 - 1.5 kg; 5 - 6 cm
thick pieces
Use your favourite spices.
2 - 3 kg; use raw, 2
- 3 cm thin spare
Add liquid to cover the bottom of a dish. Turn the meat af‐
ribs
ter half of the cooking time.
1.5 - 2 kg; 7 - 9 cm
thick pieces
Add liquid. Turn the meat after half of the cooking time.
1 - 1.5 kg; fresh
Use your favourite spices. Turn the chicken after half of
the cooking time to get an even browning.
0.5 - 0.8 kg
Use your favourite spices.
180 - 200 g per
piece
Use your favourite spices. Fry the meat for a few minutes
on a hot pan.
-
If you marinated chicken legs first, set lower temperature
and cook them longer.
2 - 3 kg
Use your favourite spices. Put the meat on roasting dish.
Turn the duck after half of the cooking time.
4 - 5 kg
Use your favourite spices. Put the meat on deep baking
tray. Turn the goose after half of the cooking time.
1 kg
Use your favourite spices.
0.5 - 1 kg per fish
Fill the fish with butter and use your favourite spices and
herbs.
-
Use your favourite spices.
-
-
-
-
2 kg of dough
Shelf level / Accessory
2; roasting dish on wire shelf
3; deep pan
2; roasting dish on baking tray
2; casserole dish on baking tray
3; baking tray
2; casserole dish on wire shelf
3; baking tray
2; roasting dish on wire shelf
2; deep pan
2; wire shelf
2; baking tray
3; casserole dish on wire shelf
2;
28 cm springform tin on wire shelf
3; baking tray
2; pie form on wire shelf
1;
22 cm pie form on wire shelf
3; deep pan
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