Programmes
en
23
No. Meal
Cookware
Weight range
Adjustment
weight
Add liquid
Shelf
posi-
tion
Information
17
Goose, unstuffed
Ready to cook,
seasoned
Roasting pan
without lid
2.5–3.5 kg
Goose weight
No
2
-
18
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.
19
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.
20
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 or
water, for ex-
ample, to the
dish until the
roulades are
almost
covered.
2
Do not sear the meat
beforehand.
21
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.
22
Leg of lamb, medium
Boned, 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
required.
2
Do not sear the meat
beforehand.
23
Leg of lamb, well
done
Boned, 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
required.
2
Do not sear the meat
beforehand.
24
Joint of veal, marbled
E.g. saddle or topside
Roasting dish with
lid
0.5–3.0 kg
Weight of meat
Cover the
bottom of the
roasting dish,
and add up
to 250 g ve-
getables, if
required.
2
Do not sear the meat
beforehand.
25
Joint of veal, lean
E.g. tenderloin or eye
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
required.
2
Do not sear the meat
beforehand.
26
Leg of roe venison
Boned, seasoned with
salt
Roasting dish with
lid
0.5–2.0 kg
Weight of meat
Cover the
bottom of the
roasting dish,
and add up
to 250 g ve-
getables, if
required.
2
-
