14
Poultry
Do not place chicken breasts or chicken portions on top of
each other in the ovenware. The chicken portions can be
marinated beforehand.
Beef
With sirloin, it is recommended that you use a thick piece.
Veal
Pork
Before cooking, score the rind from the middle outwards. For a joint with a crust, it is best to use a piece of shoulder.
Lamb
Meat loaf
Programme Notes Accessories Level
Chicken, fresh total weight 0.7 - 1.5 kg wire rack + baking tray 2
Chicken portions, fresh 0.04 - 0.35 kg each wire rack + baking tray 2
Duck, fresh total weight 1 - 2 kg wire rack + baking tray 2
Chicken breast, fresh, steamed total weight 0.2 - 1.5 kg Perforated cooking container
+ baking tray
3
1
Programme Note Accessories Level
Pot roast, fresh* 1 - 1.5 kg Baking tray 2
Sirloin, fresh, slow cook/
Sirloin, medium**
total weight 1 - 2 kg Baking tray 2
Sirloin, fresh, slow cook/
Sirloin, rare**
total weight 1 - 2 kg Baking tray 2
* You can delay the end time for this programme
** Sear the meat well beforehand
Programme Note Accessories Level
Joint, fresh/Lean joint* 1 - 2 kg Wire rack + baking tray 2
Joint, fresh/Marbled joint* 1 - 2 kg Wire rack + baking tray 2
Breast, stuffed* 1-2kg Wire rack + baking tray 2
* You can delay the end time for this programme
Programme Note Accessories Level
Boned neck joint, fresh* 1 - 2 kg Wire rack + baking tray 2
Joint with crust, fresh* 0.8 - 2 kg Wire rack + baking tray 2
Boiled sausages* - Perforated cooking container
+
Baking tray
3
1
* You can delay the end time for this programme
Programme Note Accessories Level
Leg, fresh/Boned, well done 1-2kg Wire rack + baking tray 2
Leg, fresh/
Boned, medium, slow cook*
1-2kg Baking tray 2
* Ensure that the meat is well sealed beforehand
Programme Notes Accessories Level
Made from fresh minced meat total weight 0.5 - 2 kg baking tray 2
To Next Page
Loading...
Need help?
General