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No. Food
23 Sirloin, medium
Ready to cook,
seasoned
24 Beef roulades
Stuffed with vegetables
or meat
25 Meat loaf, fresh
Minced beef, pork or
lamb
26 Boned leg of lamb,
medium
Ready to cook,
seasoned
27 Boned leg of lamb,
well done
Ready to cook,
seasoned
28 Leg of lamb on the
bone, well done
Ready to cook,
seasoned
29 Joint of veal, marbled
E.g. saddle or topside
30 Joint of veal, lean
E.g. tenderloin or eye
31 Veal knuckle
Cookware
Weight range
Weight setting
Roasting pan
0.5–2.5 kg
without lid
Weight of meat
Roasting dish with
0.5–2.5 kg
lid
Total weight of all
the stuffed roul-
ades
Roasting dish with
0.5–2.5 kg
lid
Roast 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
0.5–2.5 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
0.5–2.5 kg
lid
Weight of meat
Add liquid
Shelf
posi-
tion
No
2
Add stock,
2
water or an-
other liquid
to the dish
until the roul-
ades are al-
most covered
No
2
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if re-
quired
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if re-
quired
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if re-
quired
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if re-
quired
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if re-
quired
Cover the
2
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if re-
quired
Programme en
Information
Place in the cook-
ware with the fatty
side up
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
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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