Dish Weight Shelf level / Accessory
P15
Pork loin, fresh 1 - 1.5 kg; 5 - 6
cm thick
pieces
2; roasting dish on wire shelf
Use your favourite spices.
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 after 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 cook‐
ing time.
P18
Whole chicken 1 - 1.5 kg;
fresh
2; casserole dish on baking tray
Use your favourite spices. Turn the chicken af‐
ter half of the cooking time to get an even
browning.
P19
Half chicken 0.5 - 0.8 kg
3; baking tray
Use your favourite spices.
P20
Chicken breast 180 - 200 g
per piece
2; casserole dish on wire shelf
Use your favourite spices. 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
Use your favourite spices. Put the meat on
roasting dish. Turn the duck after half of the
cooking time.
P23
Goose, whole 4 - 5 kg
2; deep pan
Use your favourite spices. Put the meat on deep
baking tray. Turn the goose after half of the
cooking time.
P24
Meat loaf 1 kg
2; wire shelf
Use your favourite spices.
54/152
DAILY USE
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General
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