Dish Weight Shelf level / Accessory
P4
Steak, medium 180 - 220 g per
piece; 3 cm thick
slices
3; roasting dish on wire shelf
Fry the meat for a few minutes in a hot pan. Insert to the
appliance.
P5
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 in a hot pan. Add liquid.
Insert to the appliance.
P6
Roast Beef, rare
(slow cooking)
1 - 1.5 kg; 4 - 5 cm
thick pieces
2; baking tray
Fry the meat for a few minutes in a hot pan. Insert to the
appliance.
P7
Roast Beef, medium
(slow cooking)
P8
Roast Beef, well
done (slow cooking)
P9
Fillet of beef, rare
(slow cooking)
0,5 - 1.5 kg; 5 - 6
cm thick pieces
2; baking tray
Fry the meat for a few minutes in a hot pan. Insert to the
appliance.
P10
Fillet of beef, medi‐
um (slow cooking)
P11
Fillet of beef, done
(slow cooking)
P12
Veal roast (e.g. shoul‐
der)
0.8 - 1.5 kg; 4 cm
thick pieces
2; roasting dish on wire shelf
Add liquid. Roast covered.
P13
Pork roast neck or
shoulder
1.5 - 2 kg
2; roasting dish on wire shelf
Turn the meat after half of the cooking time.
P14
Pulled pork (slow
cooking)
1.5 - 2 kg
2; baking tray
Turn the meat after half of the cooking time to get an
even browning.
P15
Pork loin, fresh 1 - 1.5 kg; 5 - 6 cm
thick pieces
2; roasting dish on wire shelf
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 in a hot pan.
12 ENGLISH
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