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Pork
For meat that is still on the bone, place it into the roasting dish
with the exposed bone facing down.
Joints with a crust should be placed in the dish with the crust
side up. Before cooking, score the rind in a criss-cross pattern,
without damaging the meat.
Place ham joints in the dish with the layer of fat facing upwards.
Cook in an uncovered dish until a brown crust forms.
For joints, set the weight of the meat; for rolled joints and meat
loaf, set the total weight.
Lamb and mutton
When roasting joints of meat and drumsticks, set the weight of
the meat. When roasting meat loaf, set the total weight.
Game
Game can be covered with bacon, which keeps the meat more
succulent, but means that it will not brown as much. To create a
more delicate taste, you can marinate the game overnight in the
fridge in buttermilk, wine or vinegar, before cooking.
When cooking more than one haunch of hare, set the weight of
the heaviest haunch.
Rabbit can also be cooked pre-cut into portions. Set the total
weight.
Programmes Weight range in kg Add liquid Weight setting
Pork
Neck joint, fresh, boned 0.5-3.0 Yes Weight of meat
Neck joint, fresh, on the bone 0.5-3.0 Yes Weight of meat
Neck joint, frozen, boned* 0.5-2.0 Yes Weight of meat
Neck joint, frozen, on the bone* 0.5-2.0 Yes Weight of meat
Roast cutlet, fresh, on the bone 0.5-3.0 Yes Weight of meat
Roast loin, fresh 0.5-2.5 Yes Weight of meat
Rolled roasting joint, fresh 0.5-3.0 Yes Total weight
Joint with crust, fresh
e. g. belly
0.5-3.0 No Weight of meat
Joint with crust, fresh
e. g. shoulder
0.5-3.0 No Weight of meat
Meat loaf* 0.3-3.0 No Total weight
Smoked pork on the bone, fresh 0.5-3.0 Yes Weight of meat
Ham joint, fresh, cured, cook 1.0-4.0 A little Weight of meat
Ham joint, fresh, cured, brown crust* 1.0-4.0 No Weight of meat
Programmes Weight range in kg Add liquid Weight setting
Lamb
Leg, fresh, boned, well-done 0.5-2.5 A little Weight of meat
Leg, fresh, boned, medium 0.5-2.5 No Weight of meat
Leg, fresh, on the bone, well-done 0.5-2.5 A little Weight of meat
Leg, frozen, boned, well-done 0.5-2.0 A little Weight of meat
Leg, frozen, boned, medium* 0.5-2.0 No Weight of meat
Leg, frozen, on the bone, well-done* 0.5-2.0 A little Weight of meat
Meat loaf* 0.3-3.0 No Total weight
Programmes Weight range in kg Add liquid Weight setting
Mutton
Joint of mutton, fresh
e. g. shoulder
0.5-3.0 Yes Weight of meat
Joint of mutton, frozen*
e. g. shoulder
0.5-2.0 Yes Weight of meat
Programmes Weight range in kg Add liquid Weight setting
Game
Joint of venison, fresh
e. g. shoulder, breast
0.5-3.0 Yes Weight of meat
Joint of venison, frozen*
e. g. shoulder, breast
0.5-2.0 Yes Weight of meat
