34
Examples pork, mutton and lamb
Proper Amounts per container
Food Hints container/grid 20 x
2
⁄1
6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 40 x
1
⁄
Pork medallion season, oil lightly, preheat 300 °C, grid 3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
do not flatten
Pork steak oil lightly, preheat 300 °C grid
6 x
1
⁄
1 10 x
1
⁄
1 10 x
2
⁄
1 20 x
1
⁄
1 20 x
2
⁄
1
Pork chop oil or rub in seasoning 20 mm granite 6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
or alu. perf.
Hamburgers preheat 300 °C 20 mm granite
6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
Meat balls equal sizes, mixture, 20 mm granite 3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
well formed
Saddle of pork baste from time to time, grid or
2 x
1
⁄1 3 x
1
⁄1 3 x
2
⁄1 6 x
1
⁄1 6 x
2
⁄1
(glaze with dark beer) 20 mm granite
Pork neck season well grid
3 x
1
⁄1 grid 5 x
1
⁄1 grid 5 x
2
⁄1 grid 10 x
1
⁄1 grid 10 x
2
⁄1 grid
65 mm unperf. 1 x
1
⁄1 65 mm 1 x
1
⁄1 65 mm 1 x
2
⁄1 65 mm 1 x
1
⁄1 65 mm 1 x
1
⁄1 65 mm
Stuffed belly pork steam first, mark portions, grid 3 x
1
⁄1 grid 5 x
1
⁄1 grid 5 x
2
⁄1 grid 10 x
1
⁄1 grid 10 x
2
⁄1 grid
season well 40 mm unperf. 1 x
1
⁄1 40 mm 1 x
1
⁄1 40 mm 1 x
2
⁄1 40 mm 1 x
1
⁄1 40 mm 1 x
1
⁄1 40 mm
Smoked neck boned, place similar grid or sized pieces grid 3 x
1
⁄1 grid 5 x
1
⁄1 grid 5 x
2
⁄1 grid 10 x
1
⁄1 grid 10 x
2
⁄1 grid
on same grid, container for sauce 6 5 m m 1 x
1
⁄1 65 mm 1 x
1
⁄1 65 mm 1 x
2
⁄1 65 mm 1 x
1
⁄1 65 mm 1 x
2
⁄1 65 mm
Nuckle of pork marinate, collect stock grid 3 x
1
⁄1 grid 5 x
1
⁄1 grid 5 x
2
⁄1 grid 10 x
1
⁄1 grid 10 x
2
⁄1 grid
on same grid, container for sauce 6 5 m m 1 x
1
⁄1 65 mm 1 x
1
⁄1 65 mm 1 x
2
⁄1 65 mm 1 x
1
⁄1 65 mm 1 x
2
⁄1 65 mm
Leg of pork steam first, cut the grid crackling, grid 3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
season, do not oil
Ham ask baker to encase 20 mm granite
2 x
1
⁄1 3 x
1
⁄1 3 x
2
⁄1 6 x
1
⁄1 6 x
2
⁄1
in bread or alu. perf.
Meat loaf smooth surface, 40 mm granite
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
possibly fill in forms
Meat pudding fill in aluminium forms grid
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
Spare ribs marinate, preheat 300 °C, grid or 3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
season well 20 mm granite
Pork shoulder steam first grid
2 x
1
⁄
1 3 x
1
⁄
1 3 x
2
⁄
1 6 x
1
⁄
1 6 x
2
⁄
1
Saddle of mutton on skewers skewers 1 skewer 2 skewer
Leg of lamb boned grid 2 x
1
⁄1 3 x
1
⁄1 3 x
2
⁄1 6 x
1
⁄1 6 x
2
⁄1
Lamb baron glaze from time to time grid or 2 x
1
⁄1 3 x
1
⁄1 3 x
2
⁄1 6 x
1
⁄1 6 x
2
⁄1
20 mm granite
Lamb fillets rub seasoning well in, grid or
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
preheat 300 °C 20 mm granite
CT = automatic core temperature (option). HA = Hot Air, CS = Combi-Steaming.
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