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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 lamb
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 (chicken, beef, lamb)
check after 12 - 15'
Boned, stuffed rolled loin of pork
with probe
2 pieces per GN
1.57 in (40 mm) pan
cook time depends on size of meat
pieces (GN 0.79 in / 20 mm pans)
with probe
8.8 lb (4 kg) per GN pan
Hare / Rabbit
Salmon fillets poached
check 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 fillets
Seafood terrine
Seafood
0.79 in (20 mm) tray with grid
Approximately 4.4 lb (2 kg) per tray
Fish kebab
check after 10'