Idiomas disponibles
Idiomas disponibles
DAILY USE
Dish
Roast Beef, rare
6
(slow cooking)
Roast Beef, me‐
dium (slow cook‐
7
ing)
Roast Beef, well
done (slow cook‐
8
ing)
Fillet, rare (slow
9
cooking)
Fillet, medium
10
(slow cooking)
Fillet, done (slow
11
cooking)
Veal roast (e.g.
shoulder)
12
Pork roast neck
13
or shoulder
Pulled pork (slow
cooking)
14
Loin, fresh
15
Spare Ribs
16
Lamb leg with
bones
17
88/292
Weight
1 - 1.5 kg; 4 - 5
Use your favourite spices or simply salt and fresh
cm thick pieces
grounded pepper. Fry the meat for a few minutes
on a hot pan. Insert to the appliance.
0,5 - 1.5 kg; 5 -
Use your favourite spices or simply salt and fresh
6 cm thick
grounded pepper. Fry the meat for a few minutes
pieces
on a hot pan. Insert to the appliance.
0.8 - 1.5 kg; 4
cm thick pieces
Use your favourite spices. Add liquid. Roast cov‐
ered.
1.5 - 2 kg
Turn the meat after half of the cooking time.
1.5 - 2 kg
Use your favourite spices. Turn the meat after
half of the cooking time to get an even browning.
1 - 1.5 kg; 5 - 6
cm thick pieces
Use your favourite spices.
2 - 3 kg; use
raw, 2 - 3 cm
Add liquid to cover the bottom of a dish. Turn the
thin spare ribs
meat after half of the cooking time.
1.5 - 2 kg; 7 - 9
cm thick pieces
Add liquid. Turn the meat after half of the cook‐
ing time.
Shelf level / Accessory
2; baking tray
2; baking tray
2; roasting dish on wire shelf
2; roasting dish on wire shelf
2; baking tray
2; roasting dish on wire shelf
3; deep pan
2; roasting dish on baking tray
