20
Size of the ovenware
The meat should cover about two thirds of the ovenware base.
This will ensure that you get good meat juices.
The distance between the meat and the lid must be at least
3 cm. The meat may expand during the roasting process.
Preparing the dish
Prepare the recipes according to the information in the recipe
booklet. For all other programmes, use fresh or frozen meat.
We recommend fresh chilled meat.
Select a suitable roasting dish.
Weigh the fresh or frozen meat, poultry or fish. You will find
detailed information in the corresponding tables. You need the
weight in order to make the setting.
Season the meat. Season frozen meat in the same way as fresh
meat.
Many dishes require the addition of liquid. If this is the case,
add enough liquid so that there is approx. ½ cm covering the
base of the dish. If the table specifies “a little” liquid, 2-
3 tablespoons are usually sufficient. If it specifies "a generous
amount" of liquid, add more by all means. Observe the
instructions given before and in the tables.
Cover the ovenware with a lid. Place it on the wire rack at
level 2.
For some dishes, it is not possible to set a later end time.
These dishes are marked with an asterisk *.
Always place the ovenware into the cooking compartment
without preheating it.
Programmes
Recipes
There is a recipe booklet for the first 14 programmes. This
gives precise instructions on each dish.
Poultry
Place poultry in the roasting dish, breast side up. The
programme is not suitable for stuffed poultry.
When cooking several drumsticks, set the weight of the
heaviest drumstick. The drumsticks must be approximately the
same weight.
Example: For 3 chicken drumsticks of 300 g, 320 g and 400 g,
set 400 g.
Just as with drumsticks, if you want to prepare two chickens of
similar size in one roasting dish, make settings according to the
weight of the heavier chicken.
When cooking turkey breast, add plenty of water to make sure
that the meat does not dry out.
Programmes Programme
number
Weight range in kg Weight setting
Recipes
Berenjenas gratinadas P1* 0.2-0.8 Weight of vegetables
Escalibada P2* 0.8-1.6 Weight of vegetables
Baked tomatoes with egg P3* 0.7-2.0 Weight of vegetables
Besugo blanco al horno P4* 0.5-2.1 Weight of fish
Dorada a la sal P5* 0.3-1.1 Weight of fish
Merluza del mesonero P6* 0.5-2.0 Weight of fish
Costillas de cerdo P7* 0.8-2.0 Weight of meat
Chicken with vegetables P8* 1.0-2.0 Weight of meat
Pork loin in pastry P9* 0.3-1.5 Weight of meat
Empanada de atún P10* 0.3-1.0 Weight of dough
Pizza P11* 0.1-0.4 Weight of dough
Sponge flan P12* 0.6-1.2 Weight of dough
Flan de huevo P13* 0.3-1.3 Weight of liquids
Tarta de queso P14* 0.8-1.4 Weight of liquids
Programmes Programme
number
Weight range in kg Add liquid Weight setting
Poultry
Chicken, fresh P15* 0.7-2.0 No Weight of meat
Duck, fresh P16* 1.6-2.7 No Weight of meat
Small turkey, fresh P17* 2.5-3.5 No Weight of meat
Turkey breast, fresh P18* 0.5-2.5 A generous amount Weight of meat
Drumsticks, fresh
e. g. chicken, duck, goose, turkey drum-
sticks
P19* 0.3-1.5 No Weight of heaviest
drumstick
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