Dish Weight Shelf level / Accessory
P16
Pork spare ribs 2 - 3 kg; use raw, 2
- 3 cm thin spare
ribs
3; deep pan
Add liquid to cover the bottom of a dish. Turn the meat af‐
ter half of the cooking time.
P17
Lamb leg with bones 1.5 - 2 kg; 7 - 9 cm
thick pieces
2; roasting dish on baking tray
Add liquid. Turn the meat after half of the cooking time.
P18
Whole chicken 1 - 1.5 kg; fresh
2; casserole dish on baking tray
Turn the chicken after half of the cooking time to get an
even browning.
P19
Half chicken 0.5 - 0.8 kg
3; baking tray
P20
Chicken breast 180 - 200 g per
piece
2; casserole dish on wire shelf
Fry the meat for a few minutes on a hot pan.
P21
Chicken legs, fresh -
3; baking tray
If you marinated chicken legs first, set lower temperature
and cook them longer.
P22
Duck, whole 2 - 3 kg
2; roasting dish on wire shelf
Put the meat on roasting dish. Turn the duck after half of
the cooking time.
P23
Goose, whole 4 - 5 kg
2; deep pan
Put the meat on deep baking tray. Turn the goose after
half of the cooking time.
P24
Meat loaf 1 kg
2; wire shelf
P25
Whole fish, grilled 0.5 - 1 kg per fish
2; baking tray
Fill the fish with butter and use your favourite spices and
herbs.
P26
Fish fillet -
3; casserole dish on wire shelf
P27
Cheesecake -
2; 28 cm springform tin on wire shelf
P28
Apple cake -
3; baking tray
P29
Apple tart -
2; pie form on wire shelf
P30
Apple pie -
1; 22 cm pie form on wire shelf
P31
Brownies 2 kg of dough
3; deep pan
P32
Chocolate muffins -
3; muffin tray on wire shelf
P33
Loaf cake -
2; loaf pan on wire shelf
12 ENGLISH
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