26
RECIPE SELECTION
Not suitable in one piece. Cut into 4.4 - 6.6 lb (2 - 3 kg) size,
hard with probe
Ox tongue with probe
V
eal shoulder roast
1 joint per rack
11 lb
(
5 k
g)
per 2.56 in
(
65 mm
)
GN pan
check after 20'
Meat terrine with probe
0.22 lb (100 g) each
15 per tray GN 0.79 in (20 mm)
2 terrines
per rack
Stuffed chicken breast with probe
Chicken legs with probe
Chicken breast (fresh) with probe
12 per tray
GN 0,79 in (20 mm)
check after 6'
Roast chicken with probe
arranged
on 0.79 in (20 mm) trays
2.2 - 4.4 lb (1 - 2 kg) piece
11 - 13.2 lb (5 - 6 kg) per rack
Bacon slices
Roast Pork with probe
with probe
Cottage pie with probe
brush top
with melted butter
2 per rack

Meat / Poultry / Game

6.6 - 9.9 lb (3 - 4,5 kg) piece
Roast Beef with probe
Pork casserole
6.6 - 9.9 lb (3 - 4,5 kg) piece
2 per rack
Rack of lam b
12 per tra
y
GN 0.79 in (20 mm)
15 per rack
Hamburger
Roast duck with probe
3 per rack
with probe
(5 - 6 pt)
with probe
Lamb casserole with probe
10 per rack
Beef casserole
Kebab (ch icken, bee f, lamb) check after 12 - 15'
Boned, stuffed roll e d loin of pork with probe
2 pieces per GN1.57 in (40 mm) pancook time depends on size of meatpieces (GN 0.79 in / 20 mm pans)with probe8.8 lb (4 kg) per GN pan
Hare / Rabbit
Salmon fillets poached chec k after 10'
1.57 in (40 mm) pans, 15 fillets per pan
depends on size
0.79 in (20 mm) pans - solid
50 per pan
with probe
0.79 in (20 mm) pans - solid
If regenerated, with probe
Fish balls
on wire grids,
3 per grid
with probe
Fish filletsSeafood terrine

Seafood

0.79 in (20 mm) tray with grid
Approximately 4.4 lb (2 kg) per tr ay
Fish kebab check after 10'