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Verfügbare Sprachen
ENGLISH
Dish
Spare Ribs
16
Lamb leg with
bones
17
Whole chicken
18
Half chicken
19
Chicken breast
20
Chicken legs,
fresh
21
Duck, whole
22
Goose, whole
23
Meat loaf
24
Whole fish, gril‐
led
25
Fish fillet
26
Cheesecake
27
Weight
2 - 3 kg; use
raw, 2 - 3 cm
Add liquid to cover the bottom of a dish. Turn
thin spare ribs
the meat after half of the cooking time.
1.5 - 2 kg; 7 - 9
cm thick pieces
Add liquid. Turn the meat after half of the
cooking time.
1 - 1.5 kg; fresh
ing tray
Use your favourite spices. Turn the chicken af‐
ter half of the cooking time to get an even
browning.
0.5 - 0.8 kg
Use your favourite spices.
180 - 200 g per
piece
Use your favourite spices. Fry the meat for a
few minutes on a hot pan.
-
If you marinated chicken legs first, set lower
temperature and cook them longer.
2 - 3 kg
Use your favourite spices. Put the meat on
roasting dish. Turn the duck after half of the
cooking time.
4 - 5 kg
Use your favourite spices. Put the meat on
deep baking tray. Turn the goose after half of
the cooking time.
1 kg
Use your favourite spices.
0.5 - 1 kgper
fish
Fill the fish with butter and use your favourite
spices and herbs.
-
Use your favourite spices.
-
Shelf level / Accessory
3; deep pan
2; roasting dish on baking tray
2;
200 ml; casserole dish on bak‐
3; baking tray
2; casserole dish on wire shelf
3; baking tray
2; roasting dish on wire shelf
2; deep pan
2; wire shelf
2; baking tray
3; casserole dish on wire shelf
2;
28 cm springform tin on wire shelf
88
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