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Advertenties
Beschikbare talen
Beschikbare talen
Meat
Beef
Pot-roasted beef
Fillet of beef, medium
Sirloin, medium
Steaks, medium, 3 cm thick
Veal
Joint of veal
Pork
Joint without rind (e.g. neck)
Joint with rind (e.g. shoulder)
Smoked pork on the bone
Lamb
Leg of lamb, boned, medium
Minced meat
Meat loaf
Sausages
Sausages
Poultry
The weights indicated in the table refer to oven-ready poultry
(without stuffing).
Place whole poultry on the lower wire rack breast-side down.
Turn after
of the specified time.
Z
Poultry
Chicken, whole
Poulard, whole
Chicken, halved
Chicken portions
Duck, whole
Goose, whole
Small turkey, whole
Turkey thigh
24
Weight
Accessories and
ovenware
1.0 kg
Covered
1.5 kg
2.0 kg
1.0 kg
Uncovered
1.5 kg
1.0 kg
Uncovered
Wire rack
1.0 kg
Uncovered
2.0 kg
1.0 kg
Uncovered
1.5 kg
2.0 kg
1.0 kg
Uncovered
1.5 kg
2.0 kg
1.0 kg
Covered
1.5 kg
Uncovered
Made from
Uncovered
500 g meat
Wire rack
Weight
Accessories and
ovenware
1.2 kg
Wire rack
1.6 kg
Wire rack
500 g each Wire rack
300 g each Wire rack
2.0 kg
Wire rack
3.5-4.0 kg
Wire rack
3.0 kg
Wire rack
1.0 kg
Wire rack
Level
Type of
heating
2
%
2
%
2
%
2
%
2
%
1
4
5
(
2
%
2
%
1
4
1
4
1
4
1
4
1
4
1
4
2
%
1
4
1
4
4
(
Turn roasts, such as rolled turkey joint or turkey breast, halfway
through the cooking time. Turn poultry portions after
time.
For duck or goose, pierce the skin on the underside of the
wings. This allows the fat to run out.
Poultry will turn out particularly crispy and brown if you baste it
towards the end of the roasting time with butter, salted water or
orange juice.
Level
Type of
heating
2
4
2
4
2
4
3
4
2
4
2
4
2
4
2
4
Temperature
Cooking time
in °C, grill set-
in minutes
ting
200-220
120
190-210
140
180-200
160
210-230
70
200-220
80
210-230
50
3
15
190-210
100
170-190
120
200-220
100
190-210
140
180-200
160
200-220
120
190-210
150
180-200
180
210-230
70
150-170
120
170-190
70
3
15
Z
Temperature
Cooking time
in °C
in minutes
200-220
60-70
190-210
80-90
200-220
40-50
200-220
30-40
170-190
90-100
160-170
110-130
170-190
80-100
180-200
90-100
of the
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