Dish Weight Shelf level / Accessory
4
Steak, medium 180 - 220 g per
piece; 3 cm
thick slices
3; roasting dish on wire shelf
Fry the meat for a few minutes on a hot pan. In‐
sert to the appliance.
5
Beef roast /
braised (prime
rib, top round,
thick flank)
1.5 - 2 kg
2; roasting dish on wire shelf
Fry the meat for a few minutes on a hot pan. Add
liquid. Insert to the appliance.
6
Roast Beef, rare
(slow cooking)
1 - 1.5 kg; 4 - 5
cm thick pieces
2; baking tray
Use your favourite spices or simply salt and fresh
grounded pepper. Fry the meat for a few minutes
on a hot pan. Insert to the appliance.
7
Roast Beef, me‐
dium (slow cook‐
ing)
8
Roast Beef, well
done (slow cook‐
ing)
9
Fillet, rare (slow
cooking)
0,5 - 1.5 kg; 5 -
6 cm thick
pieces
2; baking tray
Use your favourite spices or simply salt and fresh
grounded pepper. Fry the meat for a few minutes
on a hot pan. Insert to the appliance.
10
Fillet, medium
(slow cooking)
11
Fillet, done (slow
cooking)
12
Veal roast (e.g.
shoulder)
0.8 - 1.5 kg; 4
cm thick pieces
2; roasting dish on wire shelf
Use your favourite spices. Add liquid. Roast cov‐
ered.
13
Pork roast neck
or shoulder
1.5 - 2 kg
2; roasting dish on wire shelf
Turn the meat after half of the cooking time.
14
Pulled pork (slow
cooking)
1.5 - 2 kg
2; baking tray
Use your favourite spices. Turn the meat after
half of the cooking time to get an even browning.
15
Loin, fresh 1 - 1.5 kg; 5 - 6
cm thick pieces
2; roasting dish on wire shelf
Use your favourite spices.
76/256
DAILY USE
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