Dish
Weight
Shelf level / Accessory
13
Pork roast neck or
shoulder
1.5 kg
1; ceramic or glass casserole dish on wire shelf,
MW suitable
Use your favourite spices. Turn the meat after half of the
cooking time.
14
Pulled pork (slow
cooking)
1.5 - 2 kg
1; baking tray
Use your favourite spices. Turn the meat after half of the
cooking time to get an even browning.
15
Loin, fresh
1 - 1.5 kg; 5 - 6 cm
thick pieces
1; roasting dish on wire shelf
Use your favourite spices.
16
Spare Ribs
2 - 3 kg; use raw, 2
- 3 cm thin spare
ribs
2; deep pan
Add liquid to cover the bottom of a dish. Turn the meat af‐
ter half of the cooking time.
17
Lamb leg with bones
1.5 - 2 kg; 7 - 9 cm
thick pieces
1; roasting dish on baking tray
Fry the meat for a few minutes on a hot pan. Add liquid.
Turn the meat after half of the cooking time.
18
Whole chicken
1 - 1.5kg; fresh
1; ceramic or glass casserole dish on wire shelf,
MW suitable
Use your favourite spices. Put the chicken breast-side
down and turn it over after half of the cooking time.
19
Half chicken
0.5 - 0.8 kg
2; baking tray
Use your favourite spices.
20
Chicken breast
180 - 200 g per
piece
1; casserole dish on wire shelf
Use your favourite spices. Fry the meat for a few minutes
on a hot pan.
21
Chicken legs, fresh
250 - 400 g
2; baking tray
If you marinated chicken legs first, set lower temperature
and cook them longer.
22
Duck, whole
1.5 - 2.5 kg
1; roasting dish on wire shelf
Use your favourite spices. Put the meat on roasting dish.
Turn the duck after half of the cooking time.
23
Goose, breast
1kg
1; roasting dish on wire shelf
Use your favourite spices. Turn the goose after half of the
cooking time.
24
Meat loaf
1 kg
1; wire shelf
Use your favourite spices.
25
Whole fish, grilled
0.5 - 1 kg per fish
1; baking tray
Fill the fish with butter and use your favourite spices and
herbs.
26
Fish fillet
-
2; casserole dish on wire shelf
Use your favourite spices.
14 ENGLISH
