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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.
Veal
To make osso buco, place generous quantities of vegetables
(celery, tomatoes, carrots) into the dish and spread out the leg
cuts on top. If necessary, add liquid (stock).
Pork
For meat that is still on the bone, place it into the roasting dish
with the exposed bone facing down.
Joints with a crust should be placed in the dish with the crust
side up. Before cooking, score the rind in a criss-cross pattern,
without damaging the meat.
Place ham joints in the dish with the layer of fat facing upwards.
Cook in an uncovered dish until a brown crust forms.
For joints, set the weight of the meat; for rolled joints and meat
loaf, set the total weight.
Programmes Weight range in kg Add liquid Weight setting
Beef
Pot roast, fresh
e g. prime rib, boned shoulder, shoulder,
marinated beef
0.5-3.0 Yes Weight of meat
Pot roast, frozen*
e g. prime rib, boned shoulder, shoulder
0.5-2.0 Yes Weight of meat
Sirloin, fresh, medium
e. g. loin
0.5-2.5 No Weight of meat
Sirloin, fresh, rare
e. g. loin
0.5-2.5 No Weight of meat
Sirloin, frozen, well-done*
e. g. loin
0.5-2.0 No Weight of meat
Meat loaf* 0.3-3.0 No Total weight
Viennese boiled beef, fresh 0.5-2.5 A generous amount Weight of meat
Programmes Weight range in kg Add liquid Weight setting
Veal
Joint, fresh, lean
e. g. topside, flank
0.5-3.0 Yes Weight of meat
Joint, fresh, marbled
e. g. neck, scrag end
0.5-3.0 A little Weight of meat
Joint, frozen, lean*
e. g. topside, flank
0.5-2.0 Yes Weight of meat
Joint, frozen, marbled*
e. g. neck, scrag end
0.5-2.0 A little Weight of meat
Knuckle on the bone, fresh 0.5-2.5 Yes Weight of meat
Osso buco
e. g. veal leg slices with vegetables
0.5-3.5 Yes Weight of 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
e. g. belly
0.5-3.0 No Weight of meat