45
Tables and tips
en
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.
