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DAILY USE
Dish
P16
Spare Ribs
Lamb
P17
Lamb leg with
bones
Poultry
P18
Whole chick‐
en
P19
Half chicken
P20
Chicken
breast
P21
Chicken legs,
fresh
P22
Duck, whole
P23
Goose, whole
Other
18/40
Weight
2 - 3 kg; use
3; deep pan
raw, 2 - 3
Add liquid to cover the bottom of a dish.
cm thin
Turn the meat after half of the cooking
spare ribs
time.
1,5 - 2 kg; 7
2; roasting dish on baking tray
- 9 cm thick
Add liquid. Turn the meat after half of the
pieces
cooking time.
1 - 1,5 kg;
fresh
Use your favourite spices. Turn the
chicken after half of the cooking time to
get an even browning.
0,5 - 0,8 kg
3; baking tray
Use your favourite spices.
180 - 200 g
per piece
Use your favourite spices. Fry the meat
for a few minutes on a hot pan.
-
3; baking tray
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 af‐
ter half of the cooking time.
Shelf level / Accessory
2; casserole dish on baking tray
2; casserole dish on wire shelf
2; roasting dish on wire shelf
2; deep pan
Duration
time
90 min
130 min
60 min
40 min
25 min
30 min
100 min
110 min
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