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Meat
Beef
Pot roasted beef
Fillet of beef,
,
medium
di
Sirloin, medium
Steaks, 3 cm thick,
medium
Veal
Roast veal
Knuckle of veal
Pork
Joint without rind
(e.g. neck)
(
k)
Joint with rind
(e.g. shoulder)
(
h ld )
Pork fillet
Pork joint, lean
j
,
50
For roast pork with a rind, score the rind in a
crossways pattern, then lay the roast in the dish with
the rind at the bottom.
Weight
Accessories
and
ovenware
1.0 kg
Covered
1.5 kg
2.0 kg
1.0 kg
Uncovered
1.5 kg
1.0 kg
Uncovered
Wire rack +
universal pan
1.0 kg
Uncovered
1.5 kg
2.0 kg
1.5 kg
Uncovered
1.0 kg
Universal pan
with grill tray
i h ill
1.5 kg
2.0 kg
1.0 kg
Uncovered
1.5 kg
2.0 kg
500 g
Wire rack +
universal pan
1.0 kg
Uncovered
1.5 kg
2.0 kg
Level
Type of
heating
2
%
2
%
2
%
2
%
2
%
1
4
5+1
(
2
%
2
%
2
%
2
%
1
4
p
1
4
1
4
1
4
1
4
1
4
3+1
4
2
%
2
%
2
%
Tempera
Cooking
ture in C,
time in
grill setting
minutes
200 220
100
190 210
120
180 200
140
210 230
60
200 220
80
220 240
60
3
15
190 210
110
180 200
130
170 190
150
210 230
140
190 210
120
180 200
150
170 190
170
190 210
130
180 200
160
170 190
190
230 240
30
190 210
120
180 200
140
170 190
160
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