en
Programme
14
No. Food
Cookware
Weight range
Weight setting
Add liquid
Shelf
posi-
tion
Information
16
Duck, unstuffed
Ready to cook,
seasoned
Roasting pan
without lid
1.0–2.7 kg
Duck weight
No
2
-
17
Goose, unstuffed
Ready to cook,
seasoned
Roasting pan
without lid
2.5–3.5 kg
Goose weight
No
2
-
18
Goose legs
Ready to cook,
seasoned
Roasting pan
without lid
0.3–0.8 kg
Chicken weight
Cover the
bottom of the
roasting dish
2
-
19
Unstuffed small tur-
key
Ready to cook,
seasoned
Roasting pan
without lid
2.0–3.5 kg
Weight of meat
No
2
-
20
Turkey breast
Whole, seasoned
Roasting dish with
glass lid
0.5–2.5 kg
Turkey breast
weight
Cover the
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if re-
quired
2
-
21
Pot-roasted beef
E.g. prime rib,
shoulder, rump or mar-
inated beef roast
Roasting dish with
lid
0.5–2.5 kg
Weight of meat
Almost cover
the meat with
liquid
2
Do not sear the meat
beforehand
22
Sirloin, rare
Ready to cook,
seasoned
Roasting pan
without lid
0.5–2.5 kg
Weight of meat
No
2
Place in the cook-
ware with the fatty
side up
Do not sear the meat
beforehand
23
Sirloin, medium
Ready to cook,
seasoned
Roasting pan
without lid
0.5–2.5 kg
Weight of meat
No
2
Place in the cook-
ware with the fatty
side up
Do not sear the meat
beforehand
24
Beef roulades
Stuffed with vegetables
or meat
Roasting dish with
lid
0.5–2.5 kg
Total weight of all
the stuffed roul-
ades
Add stock,
water or an-
other liquid
to the dish
until the roul-
ades are al-
most covered
2
Do not sear the meat
beforehand
25
Meat loaf, fresh
Minced beef, pork or
lamb
Roasting dish with
lid
0.5–2.5 kg
Roast weight
No
2
Do not sear the meat
beforehand
26
Boned leg of lamb,
medium
Ready to cook,
seasoned
Roasting dish with
lid
0.5–2.5 kg
Weight of meat
Cover the
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if re-
quired
2
Do not sear the meat
beforehand
27
Boned leg of lamb,
well done
Ready to cook,
seasoned
Roasting dish with
lid
0.5–2.5 kg
Weight of meat
Cover the
bottom of the
roasting dish,
and add up
to 250 g ve-
getables if re-
quired
2
Do not sear the meat
beforehand