42
en
Tables and tips
Fillet of pork
(260 g)
Glass dish/
grill tray
2
(3)
180
H
30
Core temperature 70 °C.
2
(3)
180
I
40
Core temperature 70 °C.
No need to preheat; do not open appli-
ance door.
Pork medallions
Glass dish/
grill tray
2
(3)
210
Z
12
- 15*
Recipe tip: Just before you take them out
of the oven, add a knob of butter and a
sprig of rosemary to the glass dish/grill
tray and cook it all together for a little
longer in the oven.
Joint of pork – leg
(1
kg)
Glass dish/
grill tray
2
(3)
230
/ 180
H
45
- 50**
Joint of pork – neck
(1.5
kg)
Glass dish/
grill tray
2
(3)
230
/ 180
H
85
- 95**
2
(3)
230
/ 180
Z
70
- 80**
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.
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
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.
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.
