Meat |
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| Weight |
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| Accessories |
| Level |
| Type of |
| Tempera# | Cooking | ||||
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| and ovenware |
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| heating |
| ture | in°C, | time in | ||
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| grill | setting | minutes | |
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Beef |
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Pot0roasted | beef | 1.0 | kg |
| Covered |
| 2 | % | 2000220 |
| 120 | |||||||||
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| 1.5 | kg |
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| 2 | % | 1900210 |
| 140 | |||||
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| 2.0 | kg |
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| 2 | % | 1800200 |
| 160 | |||||
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Fillet | of | beef, |
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| 1.0 | kg |
| Uncovered |
| 2 | % | 2100230 |
| 70 | ||||||
medium |
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| 1.5 | kg |
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| 2 | % | 2000220 |
| 80 | |||||||
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Sirloin, | medium | 1.0 | kg |
| Uncovered |
| 1 | 7 | 2100230 |
| 50 | |||||||||
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Steaks, | 3 cm | thick, |
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| Wire rack | + | 5+1 | ( | 3 |
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| 15 | ||||||
medium |
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| universal | pan |
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Veal |
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Veal | joint |
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| 1.0 | kg |
| Uncovered |
| 2 | % | 1900210 |
| 100 | ||||||
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| 2.0 | kg |
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| 2 | % | 1700190 |
| 120 | |||||
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Pork |
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Joint | without | rind | 1.0 | kg |
| Uncovered |
| 1 | 7 | 2000220 |
| 100 | ||||||||
(e.g. | neck) |
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| 1.5 | kg |
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| 1 | 7 | 1900210 |
| 140 | ||||||||
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| 2.0 | kg |
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| 1 | 7 | 1800200 |
| 160 | |||||
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Joint | with | rind | 1.0 | kg |
| Uncovered |
| 1 | 7 | 2000220 |
| 120 | ||||||||
(e.g. | shoulder) |
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| 1.5 | kg |
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| 1 | 7 | 1900210 |
| 150 | |||||||||
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| 2.0 | kg |
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| 1 | 7 | 1800200 |
| 180 | |||||
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Smoked | pork | on the 1.0 | kg |
| Covered |
| 2 | % | 2100230 |
| 70 | |||||||||
bone |
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Lamb |
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Boned leg | of | lamb, | 1.5 | kg |
| Uncovered |
| 1 | 7 | 1500170 |
| 120 | ||||||||
medium |
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Meat | loaf |
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| made | from |
| Uncovered |
| 1 | 7 | 1700190 |
| 70 | ||||||
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| 500 g | of |
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| meat |
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Sausages |
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| Wire rack | + | 4+1 | ( | 3 |
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| universal | pan |
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54
