Rational SelfCookingCenter - Page 53

Roast
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Max. load sizes
6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN
Roast pork, spit roast, boned and
rolled joint, knuckle of veal
2x 3 kg 3 x 13.2
lb. 3 x 6
kg
3 x
26.4lb.
3x 12 kg
5 x 13.2
lb. 5x 6
kg
6 x
26.4lb.
6x 12 kg
10x
13.2lb.
10x 6 kg
10x
26.4lb.
10x 12
kg
Accessories
Grid
Settings
gentle normal
low high
rare well done
Note
With streaky products, such as belly of pork, make sure the core temperature probe penetrates
all the layers of tissue so that the temperature is recorded exactly. To achieve an ideal result for
knuckles of pork, place these upright in a granite-enamelled container if possible, and set the
core temperature probe near to the bone.
Max. load sizes
6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN
Boned and rolled pork; meat loaf;
stuffed breast of veal
2x 3 kg 3 x 13.2
lb. 3x 6
kg
3 x 26.4
lb. 3x 12
kg
5 x 13.2
lb. 5x 6
kg
6 x
26.4lb.
6x 12 kg
10x
13.2lb.
10x 6 kg
10x
26.4lb.
10x 12
kg
Accessories
granite-enamelled tray
Settings
gentle normal
low high
rare well done