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Fish
Prepare the fish, then add vinegar, lemon juice or white wine
and salt as usual.
For braised fish: Pour some liquid (e. g. wine or lemon juice)
into the cookware, ½ cm deep.
For baked fish: Turn the fish in flour and brush with melted
butter.
Whole fish turns out particularly well if it is placed in the dish in
a swimming position In other words, the dorsal fin is pointing
upwards. To ensure that the fish remains in position, place half
a potato or a small, ovenproof container into the stomach
cavity.
When cooking more than one fish, set the total weight.
However, the fish must be roughly the same size or the same
weight. Example: For two trout of 0.6 kg and 0.5 kg, set 1.1 kg.
Meat loaf
Use fresh minced meat.
Set the total weight of the meat loaf.
The recipe can be improved by adding diced vegetables or
cheese.
Stew
You can combine various types of meat and fresh vegetables.
Cut the meat into bite-sized pieces. Use whole chicken
portions.
Add between the same and double the quantity of vegetables
to the meat. Example: For 0.5 kg of meat, add 0.5 kg to 1 kg of
fresh vegetables.
If you wish the meat to brown, add it as the last ingredient to
the roasting dish on top of the vegetables. If you do not want it
to brown so much, mix the meat in among the vegetables.
When cooking a stew with meat, set the weight of the meat. If
you want the vegetables to be softer, set the total weight.
Firm types of vegetables are suitable for making vegetable
stew, such as carrots, green beans, white cabbage, celery and
potatoes. The smaller you cut the vegetables, the softer they
will become. So that the vegetables are not browned too much,
cover them with liquid.
Leg of roe venison, fresh, boned 0.5-3.0 Yes Weight of meat
Leg of roe venison, frozen*, boned 0.5-2.0 Yes Weight of meat
Haunch of hare, fresh, on the bone 0.3-0.6 Yes Weight of heaviest haunch
Haunch of hare, frozen*, on the bone 0.3-0.6 Yes Weight of heaviest haunch
Wild boar joint, fresh
e. g. shoulder, breast
0.5-3.0 Yes Weight of meat
Wild boar joint, frozen*
e. g. shoulder, breast
0.5-2.0 Yes Weight of meat
Rabbit, fresh 0.5-3.0 Yes Weight of meat
Programmes Weight range in kg Add liquid Weight setting
Programmes Weight range in kg Add liquid Weight setting
Fish
Trout, fresh, braise* 0.3-1.5 Yes Total weight
Trout, fresh, bake* 0.3-1.5 No Total weight
Pike-perch, fresh, braise* 0.5-2.0 Yes Total weight
Pike-perch, fresh, bake* 0.5-2.0 No Total weight
Cod, fresh, braise* 0.5-2.0 Yes Total weight
Cod, fresh, bake* 0.5-2.0 No Total weight
Carp, fresh, braise* 0.8-2.0 Yes Total weight
Carp, fresh, bake* 0.8-2.0 No Total weight
Programmes Weight range in kg Add liquid Weight setting
Meat loaf
Made from fresh beef* 0.3-3.0 No Total weight
Made from fresh pork* 0.3-3.0 No Total weight
Made from fresh lamb* 0.3-3.0 No Total weight
Made from fresh, mixed meat* 0.3-3.0 No Total weight
Programmes Weight range in kg Add liquid Weight setting
Stew
With meat
e. g. beef stew
0.3-3.0 Yes Weight of meat
With vegetables
e. g. vegetable stew
0.3-3.0 Yes Total weight
