22
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.
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.
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
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
