Dish
Weight
Shelf level / Accessory
Duration
time
P5
Beef roast /
braised (prime
rib, top round,
thick flank)
1,5 - 2 kg
2; roasting dish on wire shelf
Fry the meat for a few minutes on a hot
pan. Add liquid. Insert to the oven.
120 min
P6
Roast Beef,
rare (slow
cooking)
1 - 1,5 kg; 4
- 5 cm thick
pieces
2; baking tray
Use your favourite spices or simply salt
and fresh grounded pepper. Fry the meat
for a few minutes on a hot pan. Insert to
the oven.
75 min
P7
Roast Beef,
medium (slow
cooking)
85 min
P8
Roast Beef,
well done
(slow cooking)
130 min
P9
Fillet, rare
(slow cooking)
0,5 - 1,5 kg;
5 - 6 cm
thick pieces
2; baking tray
Use your favourite spices or simply salt
and fresh grounded pepper. Fry the meat
for a few minutes on a hot pan. Insert to
the oven.
75 min
P10
Fillet, medium
(slow cooking)
90 min
P11
Fillet, done
(slow cooking)
120 min
Veal
P12
Veal roast
(e.g. shoulder)
0,8 - 1,5 kg;
4 cm thick
pieces
2; roasting dish on wire shelf
Use your favourite spices. Add liquid.
Roast covered.
80 min
Pork
P13
Pork roast
neck or
shoulder
1,5 - 2 kg
2; roasting dish on wire shelf
Turn the meat after half of the cooking
time.
120 min
P14
Pulled pork
(slow cooking)
1,5 - 2 kg
2; baking tray
Use your favourite spices. Turn the meat
after half of the cooking time to get an
even browning.
215 min
55/156
DAILY USE
