Roast pork for these products, use
Roast beef granite enameled container 1 1/2” (40 mm)
Spit-roasts
Boned and rolled joints
Stuffed breast of veal
Knuckle of veal
Meat loaf
Mustard-glazed roast veal granite enameled container 1 1/2” (40 mm)
Ham in a bread crust for these products, use
Fillet of beef Wellington baking tray, perforated
Stuffed pork loin granite enameled container 3/4” (20 mm)
Average cooking times: effective cooking time depends on the condition, composition and quantity of
the products and the selected cooking and browning level.
Example Quantity Cooking time
Roast beef 3.3 lbs. (1.5 kg) 1 hr. 40 min.
Roast pork 2.2 lbs. (1 kg) 1 hr. 15 min.
Meat loaf 2.2 lbs. (1 kg) 1 hr. 15 min.
Ham in a bread crust 4.4 lbs. (2 kg) 2 hr.
Haslet/liver pate 4.4 lbs. (2 kg) 1 hr. 15 min.
For a perfect sauce base, put bones and root vegetables in a granite-enamelled container and roast
them together with the roast meat. Then add stock to the base and bring to the boil.
Different sized pieces of meat can be cooked in a single load. Simply use the “Next” function as
described in section 1.
Simply follow the suggestion from SelfCooking Control
®
. If necessary, select your own desired result.
You can even select the core temperature to one degree.
roast
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Examples recommended accessories setting
rare welldone
rare welldone
rare welldone
rare welldone
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