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If the table says “Yes”, feel free to add more. Observe the instructions given before and in the tables. Cover the ovenware with a lid. Place it on the wire rack at level 2. For some dishes, it is not possible to set a later end time. These dishes are marked with an asterisk * . Always place the ovenware into the cooking compartment without preheating it. Programmes Poultry Place poultry in the roasting dish, breast side up. The programme is not suitable for stuffed poultry. When cooking several drumsticks, set the weight of the heaviest drumstick. The drumsticks must be approximately the same weight. Example: For 3 chicken drumsticks of 300 g, 320 g and 400 g, set 400 g. Just as with drumsticks, if you want to prepare two chickens of similar size in one roasting dish, make settings according to the weight of the heavier chicken. When cooking turkey breast, add plenty of water to make sure that the meat does not dry out. Programmes Weight range in kg Add liquid Weight setting Poultry Chicken, fresh* 0.7-2.0 No Weight of meat Poulard, fresh* 1.4-2.3 No Weight of meat Duck, fresh* 1.6-2.7 No Weight of meat Goose, fresh* 2.5-3.5 No Weight of meat Small turkey, fresh* 2.5-3.5 No Weight of meat Turkey breast, fresh* 0.5- 2.5 A generous amount Weight of meat Drumsticks, fresh e. g. chicken, duck, goose, turkey drumsticks 0.3-1.5 No Weight of heaviest drumstick Drumsticks, frozen* e. g. chicken, duck, goose, turkey drumsticks 0.3-1.5 No Weight of heaviest drumstick Meat Pour the specified amount of liquid into the ovenware. Beef When cooking pot roasts, ensure that sufficient liquid is added. You can also use the marinade. When cooking Viennese boiled beef, add enough liquid (water or stock) to almost cover the meat. Cook sirloin fatty-side up. Programmes Weight range in kg Add liquid Weight setting Beef Pot roast, fresh 0.5-3.0 Yes Weight of meat e g. prime rib, boned shoulder, shoulder, marinated beef Pot roast, frozen* 0.5-2.0 Yes Weight of meat e g. prime rib, boned shoulder, shoulder Sirloin, fresh, medium 0.5-2.5 No Weight of meat e. g. loin Sirloin, fresh, rare 0.5-2.5 No Weight of meat e. g. loin Sirloin, frozen, well-done* 0.5-2.0 No Weight of meat e. g. loin Meat loaf* 0.3-3.0 No Total weight Viennese boiled beef, fresh 0.5-2.5 A generous amount Weight of meat Veal (celery, tomatoes, carrots) into the dish and spread out the leg To make osso buco, place generous quantities of vegetables cuts on top. If necessary, add liquid ( stock) . Programmes Weight range in kg Add liquid Weight setting Veal Joint, fresh, lean 0.5-3.0 Yes Weight of meat e. g. topside, flank Joint, fresh, marbled 0.5-3.0 A little Weight of meat e. g. neck, scrag end Joint, frozen, lean* 0.5-2.0 Yes Weight of meat e. g. topside, flank Joint, frozen, marbled* 0.5-2.0 A little Weight of meat e. g. neck, scrag end Knuckle on the bone, fresh 0.5-2.5 Yes Weight of meat Osso buco 0.5-3.5 Yes Weight of meat e. g. veal leg slices with vegetables Pork Place ham joints in the dish with the layer of fat facing upwards. For meat that is still on the bone, place it into the roasting dish Cook in an uncovered dish until a brown crust forms. with the exposed bone facing down. For joints, set the weight of the meat; for rolled joints and meat Joints with a crust should be placed in the dish with the crust loaf, set the total weight. side up. Before cooking, score the rind in a criss-cross pattern, without damaging the meat. Programmes Weight range in kg Add liquid Weight setting Pork Neck joint, fresh, boned 0.5-3.0 Yes Weight of meat Neck joint, fresh, on the bone 0.5-3.0 Yes Weight of meat Neck joint, frozen, boned* 0.5-2.0 Yes Weight of meat Neck joint, frozen, on the bone* 0.5-2.0 Yes Weight of meat Roast cutlet, fresh, on the bone 0.5-3.0 Yes Weight of meat Roast loin, fresh 0.5-2.5 Yes Weight of meat Rolled roasting joint, fresh 0.5- 3.0 Yes Total weight Joint with crust, fresh 0.5-3.0 No Weight of meat e. g. belly Joint with crust, fresh 0.5-3.0 No Weight of meat e. g. shoulder Meat loaf* 0.3-3.0 No Total weight Smoked pork on the bone, fresh 0.5-3.0 Yes Weight of meat Ham joint, fresh, cured, cook 1.0-4.0 A little Weight of meat Ham joint, fresh, cured, brown crust* 1.0-4.0 No Weight of meat Lamb and mutton When roasting joints of meat and drumsticks, set the weight of the meat. When roasting meat loaf, set the total weight. Programmes Weight range in kg Add liquid Weight setting Lamb Leg, fresh, boned, well- done Leg, fresh, boned, medium Leg, fresh, on the bone, well- done Leg, frozen, boned, well- done Leg, frozen, boned, medium* Leg, frozen, on the bone, well-done* Meat loaf* 0.5-2.5 0.5-2.5 0.5- 2.5 0.5- 2.0 0.5- 2.0 0.5-2.0 0.3-3.0 A little No A little A little No A little No Weight of meat Weight of meat Weight of meat Weight of meat Weight of meat Weight of meat Total weight Programmes Weight range in kg Add liquid Weight setting Mutton Joint of mutton, fresh e. g. shoulder Joint of mutton, frozen* e. g. shoulder 0.5-3.0 0.5-2.0 Yes Yes...

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