Idiomas disponibles
Idiomas disponibles
Dish
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
Whole chicken
18
Half chicken
19
Chicken breast
20
Weight
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.
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.
Shelf level / Accessory
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
2; casserole dish on baking tray
3; baking tray
2; casserole dish on wire shelf
DAILY USE
77/260
