Use & Care Manual

Table Of Contents
52
en-us Tables and tips
Veal
Veal roast
(3.3 lb /1.5 kg)
Glass/grill
tray, roasting
dish
2 (3) 445 / 355
(230 / 180)
N 50 - 60***
Veal knuckle Glass/grill
tray, roasting
dish
2 (3) 300 / 355
(150 / 180)
Z 50 - 60***
Veal loin Glass/grill
tray, roasting
dish
2 (3) 320 - 340
(160 - 170)
H 20
Stuffed breast of
veal
Glass/grill
tray, roasting
dish
2 (3) 250 - 265
(120 - 130)
H 120
Game
Wild boar roast Glass/grill
tray, roasting
dish
2 (3) 340 (170) H 60 - 90* Recipe tip: marinate overnight in oil,
garlic, mustard, and herbes de
Provence.
Leg of venison Glass/grill
tray, roasting
dish
2 (3) 340 - 355
(170 - 180)
H 60 - 80
Saddle of venison Glass/grill
tray, roasting
dish
2 (3) 330 - 345
(165 - 175)
H 20
2 (3) 330 - 345
(165 - 175)
N 20 - 25
Saddle of hare or
rabbit
Glass/grill
tray, roasting
dish
2 (3) 355 (180) H 15 - 25* Recipe tip: marinate in garlic, rose-
mary, olive oil, and high-qualitty bal-
samic vinegar.
Leg of lamb
- medium
Glass/grill
tray, roasting
dish
2 (3) 355 - 375
(180 - 190)
H 100* Recipe tip: marinate overnight in
olive oil, garlic, rosemary, and lemon
peel.
- well-done Glass/grill
tray, roasting
dish
2 (3) 355 - 375
(180 - 190)
H 120*
Knuckle of lamb Glass/grill
tray, roasting
dish
2 (3) 355 - 390
(180 - 200)
H 35 - 45
Miscellaneous
Meatballs
(2.8 oz /80 g
each)
Baking tray +
greaseproof
paper
2 (3) 390 (200) H 30 - 35 The flatter the meatballs are, the
quicker they will cook. Well-suited
for large quantities.
Meatballs, cooked
(2.8 oz /80 g
each)
Baking tray +
greaseproof
paper
2 (3) 390 (200) H 20 Well-browned and yet juicy meat-
balls: first cook in the pan and then
put in the oven.
Meatballs
(0.8 oz /25 g each)
Baking tray +
Greaseproof
paper
2 (3) 390 (200) H 25 - 30 Recipe tip: very good for further
combinations, e.g. meatballs with
tomato sauce, Swedish meatballs,
Königsberger meatballs.
Dish Accessories Level Temperature
in °F (°C)
Type of
heating
Cooking
time
in min.
Observations
* First cook thoroughly in a pan/roasting dish on the burner.
** Brown the meat at high temperature, after 15 - 20 min. switch back to a lower temperature.
*** Cook meat at a low temperature, set the temperature higher for the last 15 - 20 min.