Rational SelfCookingCenter, Applications Manual

Page: 52 / 244

Roast
52 / 242
For all larger pieces of meat, cooked medium rare or well done, such as roast pork and
knuckle of veal or roast beef, beef fillet, leg of lamb, saddle of veal, saddle of venison, or
even for meat loaf.
Preheat Load Set CT Sear Cool
Cook Hold
Continue
with transfer
New load
Cooking Parameters
gentle normal
Select “gentle” for roast beef, leg of lamb; or
saddle of venison, “normal” for roast pork or
knuckle of pork.
low high
Select “low” for marinated and cured
products.
rare well done
Select “rare” for roast beef, for example,
“well done” for roast pork, boned and rolled
joints and spit roasts as well as mincemeat
roasts.