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ENGLISH
Dish
Beef roast /
braised (prime
5
rib, top round,
thick flank)
Roast Beef, rare
6
(slow cooking)
Roast Beef, medi‐
7
um (slow cooking)
Roast Beef, well
8
done (slow cook‐
ing)
Fillet, rare (slow
9
cooking)
Fillet, medium
10
(slow cooking)
Fillet, done (slow
11
cooking)
Veal roast (e.g.
shoulder)
12
Lamb leg with
bones
13
Whole chicken
14
Half chicken
15
Chicken breast
16
Chicken legs,
fresh
17
Weight
1.5 - 2 kg
Fry the meat for a few minutes on a hot pan.
Add liquid. Insert to the appliance.
1 - 1.5 kg; 4 - 5
Use your favourite spices or simply salt and
cm thick pieces
fresh 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
6 cm thick
fresh grounded pepper. Fry the meat for a few
pieces
minutes on a hot pan. Insert to the appliance.
0.8 - 1.5 kg; 4
cm thick pieces
Use your favourite spices. Add liquid. Roast
covered.
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
tray
Use your favourite spices. Turn the chicken af‐
ter 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.
Shelf level / Accessory
2; roasting dish on wire shelf
2; baking tray
2; baking tray
2; roasting dish on wire shelf
2; roasting dish on baking tray
2;
200 ml; casserole dish on baking
3; baking tray
2; casserole dish on wire shelf
3; baking tray
15