23
Meat
Weight
Accessories and
ovenware
Level
Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Beef
Pot-roasted beef
1.0 kg
covered
2
%
200-220
100
1.5 kg
2
%
190-210
120
2.0 kg
2
%
180-200
140
Fillet of beef, medium
1.0 kg
uncovered
2
%
210-230
60
1.5 kg
2
%
200-220
80
Sirloin, medium
1.0 kg
uncovered
1
4
220-240
60
Steaks, 3 cm thick, medium
wire rack + univer-
sal pan
5+1
(
3
15
Veal
Joint of veal
1.0 kg
uncovered
2
%
190-210
110
1.5 kg
2
%
180-200
130
2.0 kg
2
%
170-190
150
Knuckle of veal
1.5 kg
uncovered
2
%
210-230
140
Pork
Joint without rind (e.g. neck)
1.0 kg
uncovered
1
4
190-210
120
1.5 kg
1
4
180-200
150
2.0 kg
1
4
170-190
170
Joint with rind (e.g. shoulder)
1.0 kg
uncovered
1
4
190-210
130
1.5 kg
1
4
180-200
160
2.0 kg
1
4
170-190
190
Fillet of pork
500 g
wire rack + univer-
sal pan
3+1
4
230-240
30
Pork joint, lean
1.0 kg
uncovered
2
%
190-210
120
1.5 kg
2
%
180-200
140
2.0 kg
2
%
170-190
160
Smoked pork on the bone
1.0 kg
covered
2
%
210-230
70
Steaks, 2 cm thick
wire rack + univer-
sal pan
5+1
(
3
15
Pork medallions, 3 cm thick
wire rack + univer-
sal pan
5+1
(
3
10
Lamb
Saddle of lamb on the bone
1.5 kg
uncovered
2
4
190-210
60
Leg of lamb, boned, medium
1.5 kg
uncovered
1
4
160-180
120
Game
Saddle of venison on the bone
1.5 kg
uncovered
2
%
200-220
50
Leg of roe venison, boned
1.5 kg
covered
2
%
210-230
100
Wild boar joint
1.5 kg
covered
2
%
180-200
140
Joint of venison
1.5 kg
covered
2
%
180-200
130
Rabbit
2.0 kg
covered
2
%
220-240
60
Minced meat
Meat loaf
Made from
500 g meat
uncovered
1
4
180-200
80
Sausages
Sausages
wire rack + univer-
sal pan
4+1
(
3
15
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