Dish Weight Shelf level / Accessory Duration
time
P9 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 oven.
75 min
P10 Fillet, medium
(slow cooking)
90 min
P11 Fillet, done
(slow cooking)
120 min
Veal
P12 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 covered.
80 min
Pork
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.
120 min
P14 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.
215 min
P15 Loin, fresh 1 - 1,5 kg; 5
- 6 cm thick
pieces
2; roasting dish on wire shelf
Use your favourite spices.
55 min
P16 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.
90 min
Lamb
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.
130 min
123/144
DAILY USE
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