Dish Weight Shelf level / Accessory
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.
16
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.
17
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.
18
Whole chicken 1 - 1.5 kg;
fresh
2; casserole dish on baking tray
Use your favourite spices. Turn the chicken after
half of the cooking time to get an even browning.
19
Half chicken 0.5 - 0.8 kg
3; baking tray
Use your favourite spices.
20
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.
19/44
DAILY USE
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