Dish Weight Shelf level / Accessory Duration
time
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
Poultry
P18 Whole chick‐
en
1 - 1,5 kg;
fresh
2; 200 ml; casserole dish on
baking tray
Use your favourite spices. Turn the
chicken after half of the cooking time to
get an even browning.
60 min
P19 Half chicken 0,5 - 0,8 kg
3; baking tray
Use your favourite spices.
40 min
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.
25 min
P21 Chicken legs,
fresh
-
3; baking tray
If you marinated chicken legs first, set
lower temperature and cook them longer.
30 min
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.
100 min
P23 Goose, whole 4 - 5 kg
2; deep pan
Use your favourite spices. Put the meat
on deep baking tray. Turn the goose af‐
ter half of the cooking time.
110 min
19/40
DAILY USE
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