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Meat
Pour the specified amount of liquid into the ovenware.
Beef
When cooking pot roasts, ensure that sufficient liquid is added.
You can also use the marinade. Cook sirloin fatty-side up.
Veal
To make osso buco, place generous quantities of vegetables
(celery, tomatoes, carrots) into the dish and spread out the leg
cuts on top. If necessary, add liquid (stock).
Pork
Joints with a crust should be placed in the dish with the crust
side up. Before cooking, score the rind in a criss-cross pattern,
without damaging the meat.
Lamb
When roasting joints of meat and drumsticks, set the weight of
the meat. When roasting meat loaf, set the total weight.
Programmes Programme
number
Weight range in kg Add liquid Weight setting
Beef
Pot roast, fresh
e g. prime rib, boned shoulder, shoulder,
marinated beef
P20 0.5-3.0 Yes Weight of meat
Sirloin, fresh, medium
e. g. loin
P21 0.5-2.5 No Weight of meat
Sirloin, fresh, rare
e. g. loin
P22 0.5-2.5 No Weight of meat
Programmes Programme
number
Weight range in kg Add liquid Weight setting
Veal
Joint, fresh, lean
e. g. topside, flank
P23 0.5-3.0 Yes Weight of meat
Joint, fresh, marbled
e. g. neck, scrag end
P24 0.5-3.0 A little Weight of meat
Osso buco
e. g. veal leg slices with vegetables
P25 0.5-3.5 Yes Weight of meat
Programmes Programme
number
Weight range in kg Add liquid Weight setting
Pork
Neck joint, fresh, boned P26 0.5-3.0 Yes Weight of meat
Roast loin, fresh P27 0.5-2.5 Yes Weight of meat
Rolled roasting joint, fresh P28 0.5-3.0 Yes Total weight
Joint with crust, fresh
e. g. belly
P29 0.5-3.0 No Weight of meat
Joint with crust, fresh
e. g. shoulder
P30 0.5-3.0 No Weight of meat
Programmes Programme
number
Weight range in kg Add liquid Weight setting
Lamb
Leg, fresh, boned, well-done P31 0.5-2.5 A little Weight of meat
Leg, fresh, boned, medium P32 0.5-2.5 No Weight of meat
Leg, fresh, on the bone, well-done P33 0.5-2.5 A little Weight of meat
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