42
en
Tables and tips
Joint of pork with
crispy skin/roast
pork with crackling
(1.5
kg)
Wire rack +
grill tray
2
(3)
180
/ 200
Z
60
- 70***
Pork knuckle
Wire rack +
grill tray
2
(3)
150
/ 200
Z
40
- 45***
Score the skin diagonally in both direc-
tions so that it is cross-hatched. This
makes it nice and crispy.
Smoked pork (1
kg) Glass dish/
grill tray
2
(3)
180
/ 160
H
50
- 60**
Rolled roasting joint Glass dish/
grill tray
2
(3)
230
/ 180
H
65
- 70***
Wire rack +
grill tray
2
(3)
230
/ 180
Z
75
- 80***
Veal
Joint of veal (1.5
kg) Glass dish/
grill tray,
roasting dish
2
(3)
230
/ 180
N
50
- 60***
Veal knuckle
Glass dish/
grill tray,
roasting dish
2
(3)
150
/ 180
Z
50
- 60***
Veal loin
Glass dish/
grill tray,
roasting dish
2
(3)
160
- 170
H
20
Stuffed breast of
veal
Glass dish/
grill tray,
roasting dish
2
(3)
120
- 130
H
120
Game
Wild boar joint
Glass dish/
grill tray,
roasting dish
2
(3)
170
H
60
- 90*
Recipe tip: Marinate overnight in a mixture
of oil, garlic, mustard and herbes de
Provence.
Leg of roe venison
Glass dish/
grill tray,
roasting dish
2
(3)
170
- 180
H
60
- 80
Saddle of venison
Glass dish/
grill tray,
roasting dish
2
(3)
165
- 175
H
20
2
(3)
165
- 175
N
20
- 25
Saddle of rabbit
Glass dish/
grill tray,
roasting dish
2
(3)
180
H
15
- 25*
Recipe tip: Marinate in a mixture of garlic,
rosemary, olive oil and high-quality bal-
samic vinegar.
Leg of lamb
– medium rare
Glass dish/
grill tray,
roasting dish
2
(3)
180
- 190
H
100*
Recipe tip: Marinate overnight in a mixture
of olive oil, garlic, rosemary and sliced
lemon.
– well done
Glass dish/
grill tray,
roasting dish
2
(3)
180
- 190
H
120*
Lamb knuckle
Glass dish/
grill tray,
roasting dish
2
(3)
180
- 200
H
35
- 45
Miscellaneous
Meatballs
(80
g per ball)
Baking tray
+ grease-
proof paper
2
(3)
200
H
30
- 35
The flatter the meatballs, the faster they
cook. Easy to make in large quantities.
Dish
Accessories Level
Temperature
in °C
Heating
function
Cooking
time in min.
Comments
*
First, sear on all sides in a frying pan/roasting dish on the hob.
** Sear the meat at a high temperature; after 15
- 20
minutes, set the lower temperature.
*** Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15
- 20
minutes.
43
Tables and tips
en
Poultry
▯
Use the core temperature probe so that you can
monitor the core temperature more easily. Insert
this between the belly and the thigh, rather than in
the middle (cavity). Further information and
optimum target temperatures can be found in the
section entitled
~
"Core temperature probe"
on page 21
.
▯
Poultry will turn out particularly crispy and brown if
you baste it towards the end of the roasting time
with butter, salted water, drained fat or orange
juice.
▯
When cooking duck or goose, pierce the skin
underneath the wings to allow the fat to run out.
▯
Use a roaster or another heat-resistant baking dish
or tin for dishes that require a lot of liquid to be
added to the roast. The same applies if a lot of fat is
likely to drain from the food, e.g. roast goose.
Meatballs, lightly
fried (80
g per ball)
Baking tray
+ grease-
proof paper
2
(3)
200
H
20
Nicely browned yet juicy meatballs: First,
fry them lightly in the frying pan, then put
them in the oven.
Meatballs
(25
g per ball)
Baking tray
+ grease-
proof paper
2
(3)
200
H
25
- 30
Recipe tip: Easy to make into a meal, e.g.
meatballs with tomato sauce, Swedish
meatballs and Königsberger Klopse (Prus-
sian meatballs in a white sauce with
capers).
Meatballs, lightly
fried (25
g per ball)
Baking tray
+ grease-
proof paper
2
(3)
200
H
15
Recipe tip: Place meatballs made from
minced lamb or rabbit on skewers and
serve with mint yoghurt or fig mustard.
Meat loaf, fresh
(700 g)
Wire rack +
grill tray
2
(3)
160
H
60
Use a core temperature probe (core tem-
perature 67
°C).
Rashers of bacon
(oven-cooked
bacon), thin
Baking tray
+ grease-
proof paper
3
(4)
180
H
8
- 10
Once you have taken the bacon out of the
oven, place it on some kitchen towel to
soak up the fat.
Rashers of bacon
(oven-cooked
bacon), thick
Baking tray
+ grease-
proof paper
3
(4)
190
H
8
- 12
Stuffed peppers with
minced meat
Ovenproof
dish/roast-
ing dish
2
(3)
190
N
55
- 60
Recipe tip: Stuff with minced meat and
cook in tomato sauce.
Dish
Accessories Level
Temperature
in °C
Heating
function
Cooking
time in min.
Comments
*
First, sear on all sides in a frying pan/roasting dish on the hob.
** Sear the meat at a high temperature; after 15
- 20
minutes, set the lower temperature.
*** Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15
- 20
minutes.
Meal
Accessories Level
Temperature
in °C
Type of
heating
Cooking
time in min.
Comments
Duck, whole
(1.5
- 2
kg)
Wire rack +
Grill tray/
roasting dish
2
(3)
160/180
N
75*
Recipe tip: Stuff with oranges, apples or
dried fruit.
Duck breast
Roasting
dish/oven-
proof dish
2
(3)
190
Z
25
- 35
Score the skin diagonally in both direc-
tions so that it is cross-hatched.
Goose, whole (5 kg) Wire rack +
Grill tray/
roasting dish
2
(3)
160/190
H
110
- 130*
Recipe tip: Stuff with apples, onions and
marjoram, and pin the opening closed
with a cocktail stick or similar sharp item.
2
(3)
160/190
N
110
- 130*
Turkey, whole
Wire rack +
Grill tray/
roasting dish
2
(3)
200/160
H
120
- 180*
2
(3)
200/160
N
120
- 180*
*
Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15
- 20
minutes.
** Turn food after half the cooking time has elapsed.
