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Meat
Pour the specified amount of liquid into the ovenware.
Beef
When cooking pot roasts, ensure that sufficient liquid is added.
You can also use the marinade.
When cooking Viennese boiled beef, add enough liquid (water
or stock) to almost cover the meat.
Cook sirloin fatty-side up.
Veal
To make osso buco, place generous quantities of vegetables
(celery, tomatoes, carrots) into the dish and spread out the leg
cuts on top. If necessary, add liquid (stock).
Programmes Weight range in kg Add liquid Weight setting
Poultry
Chicken, fresh* 0.7-2.0 No Weight of meat
Poulard, fresh* 1.4-2.3 No Weight of meat
Duck, fresh* 1.6-2.7 No Weight of meat
Goose, fresh* 2.5-3.5 No Weight of meat
Small turkey, fresh* 2.5-3.5 No Weight of meat
Turkey breast, fresh* 0.5-2.5 A generous amount Weight of meat
Drumsticks, fresh*
e. g. chicken, duck, goose, turkey drum-
sticks
0.3-1.5 No Weight of heaviest drum-
stick
Drumsticks, frozen*
e. g. chicken, duck, goose, turkey drum-
sticks
0.3-1.5 No Weight of heaviest drum-
stick
Programmes Weight range in kg Add liquid Weight setting
Beef
Pot roast, fresh
e g. prime rib, boned shoulder, shoulder,
marinated beef
0.5-3.0 Yes Weight of meat
Pot roast, frozen*
e g. prime rib, boned shoulder, shoulder
0.5-2.0 Yes Weight of meat
Sirloin, fresh, medium
e. g. loin
0.5-2.5 No Weight of meat
Sirloin, fresh, rare
e. g. loin
0.5-2.5 No Weight of meat
Sirloin, frozen, well-done*
e. g. loin
0.5-2.0 No Weight of meat
Meat loaf* 0.3-3.0 No Total weight
Viennese boiled beef, fresh 0.5-2.5 A generous amount Weight of meat
Programmes Weight range in kg Add liquid Weight setting
Veal
Joint, fresh, lean
e. g. topside, flank
0.5-3.0 Yes Weight of meat
Joint, fresh, marbled
e. g. neck, scrag end
0.5-3.0 A little Weight of meat
Joint, frozen, lean*
e. g. topside, flank
0.5-2.0 Yes Weight of meat
Joint, frozen, marbled*
e. g. neck, scrag end
0.5-2.0 A little Weight of meat
Knuckle on the bone, fresh 0.5-2.5 Yes Weight of meat
Osso buco
e. g. veal leg slices with vegetables
0.5-3.5 Yes Weight of meat
