48
en-us
Pork knuckle
Wire rack +
Grill tray
2
300/ 390
(150 / 200)
Z
50***
Cut roughly into skin so that it gets
crusty. Before cooking, boil the roast
with crust in water for 90 minutes.
Rolled pork
Grill tray
2
355 / 445
(180 / 230)
H
70***
Veal
Joint of veal,
medium rare,
3.3 lb (1.5 kg)
Grill tray,
roasting
dish
2
355 (180)
H
50 - 55*
Veal knuckle
Grill tray,
roasting
dish
2
300/ 355
(150 / 180)
Z
70***
Veal loin
Grill tray,
roasting
dish
2
340 (170)
H
40
Game
Saddle of lamb
Grill tray,
roasting
dish
2
330 (165)
H
20
Saddle of hare or
rabbit
Grill tray,
roasting
dish
2
355 (180)
H
20 - 25*
Recipe tip: Marinate in garlic, rose-
mary, olive oil, and high-quality bal-
samic vinegar.
Leg of lamb, 5.5 lb
(2.5 kg)
- medium rare
Grill tray,
roasting
dish
2
355 (180)
H
100*
Recipe tip: Marinate overnight in olive
oil, garlic, rosemary, and lemon peel.
- well-done
Grill tray,
roasting
dish
2
355 (180)
H
120*
Knuckle of lamb
Grill tray,
roasting
dish
2
355 (180)
H
45
Dish
Accesso-
ries
Level
Tempera-
ture
in °F (°C)
Type of
heating
Cooking
time
in min.
Observations
* First, sear on all sides in a frying pan/roasting dish on the burner.
** Brown the meat at a high temperature, after 15 - 20 min. set the lower temperature.
*** Cook meat at a low temperature, set the temperature higher for the last 15 - 20 min.