Use and Care Manual

Table Of Contents
51
Tables and tips en-us
Pork roast - neck
(3.3 lb /1.5 kg)
Glass/grill
tray
2 (3) 445 / 355
(230 / 180)
H 85 - 95**
2 (3) 445 / 355
(230 / 180)
Z 70 - 80**
Pork roast with
crust
(3.3 lb /1.5 kg)
Wire rack +
Grill tray
2 (3) 355 / 390
(180 / 200)
Z 60 - 70***
Pork knuckles Wire rack +
Grill tray
2 (3) 300 / 390
(150 / 200)
Z 40 - 45*** Cut roughly into skin so that it gets
crusty.
Smoke-cured pork
(2.2 lb /1 kg)
Glass/grill
tray
2 (3) 355 / 320
(180 / 160)
H 50 - 60**
Rolled pork Glass/grill
tray
2 (3) 445 / 355
(230 / 180)
H 65 - 70***
Wire rack +
Grill tray
2 (3) 445 / 355
(230 / 180)
Z 75 - 80***
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.
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.