14
Bakes
Poultry
Do not place chicken breasts or chicken portions on top of
each other in the ovenware. The chicken portions can be
marinated beforehand.
Beef
With sirloin, it is recommended that you use a thick piece.
Veal
Pork
Score the rind in advance from the middle outwards.
For a joint with crackling, it is best to use a piece of shoulder.
Lamb
Risotto
max. 2 kg
solid cooking container
2
Lentils
max. 0.55 kg
solid cooking container
2
Programme
Notes
Accessories
Level
Bake, savoury, cooked ingredients*
max. 4 cm deep
Wire rack + ovenproof dish
2
Bake, sweet*
max. 4 cm deep
Wire rack + ovenproof dish
2
* You can set a preselection mode for this programme
Programme
Note
Accessories
Level
Programme
Notes
Accessories
Level
Chicken, fresh
total weight 0.7 - 1.5 kg
wire rack + baking tray
2
Chicken portions, fresh
0.04 - 0.35 kg each
wire rack + baking tray
2
Duck, fresh
total weight 1 - 2 kg
wire rack + baking tray
2
Chicken breast, fresh, steamed
total weight 0.2 - 1.5 kg
Perforated cooking container
+ baking tray
3
1
Programme
Notes
Accessories
Level
Pot roast, fresh*
1 - 1.5 kg
Baking tray
2
Slow-cook fresh sirloin /
Sirloin, medium**
total weight 1 - 2 kg
Baking tray
2
Slow-cook fresh sirloin /
Sirloin, rare**
total weight 1 - 2 kg
Baking tray
2
* You can set a preselection mode for this programme
** Sear the meat well beforehand
Programme
Notes
Accessories
Level
Joint, fresh / Lean joint*
1 - 2 kg
Wire rack + baking tray
2
Joint, fresh / Marbled joint*
1 - 2 kg
Wire rack + baking tray
2
Breast, stuffed*
1 - 2 kg
Wire rack + baking tray
2
* You can set a preselection mode for this programme
Programme
Notes
Accessories
Level
Boned neck joint, fresh*
1 - 2 kg
Wire rack + baking tray
2
Joint with crackling, fresh*
0.8 - 2 kg
Wire rack + baking tray
2
Boiled sausages*
-
Perforated cooking container
+
Baking tray
3
1
* You can set a preselection mode for this programme
Programme
Note
Accessories
Level
Leg, fresh/Boned, well done
1 - 2 kg
Wire rack + baking tray
2
Leg, fresh/
Boned, medium, slow cook*
1 - 2 kg
Baking tray
2
* Ensure that the meat is well sealed beforehand