Overnight Roasting
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Max. load sizes
6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN
Roast pork; roast beef; breast
of veal, stuffed; knuckle of pork;
belly of pork; roast with crackling
2x 3 kg 3x 13.2
lb. 3x 6
kg
3x 26.4
lb. 3x 12
kg
5x 13.2
lb. 5x 6
kg
6x 26.4
lb. 6x 12
kg
10x 13.2
lb. 10x
6 kg
10x 26.4
lb. 10x
12 kg
Accessories
Grid
Settings
without high
rare well done
Note
For a perfect crust, products with rind should be steamed first. This makes them easier to score
and very crispy after the colouration phase.
To make your sauce base, put bones and root vegetables into a
graniteenamelled container beneath the meat. Then add stock to the base and
bring to the boil.
Select the setting “without” for products that have already been seared. Please
note that the resting phase should not exceed 12 hours for lean and tender
pieces of meat. Otherwise the meat could become crumbly.
Using the “crisp” button you can automatically give your food a crunchy browned
finish once it has reached the desired core temperature.
Different pieces of meat that need to reach the same level of cooking, can be
cooked in a single load. For example, you could cook roast pork together with
roast beef, breast of veal, knuckle of pork, belly of pork, roast with crackling, duck
and goose. Place the core temperature probe into the smallest piece of meat
and plan a sufficiently long hold phase so that the larger products also reach the
required core temperature.
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