Veal roast

Veal roast
Maximum meat thickness is 8 centimetres!

Ingredients

  • veal
  • 1 teaspoon salt
  • a pinch of pepper
  • a pinch of marjoram
  • 2 sprigs parsley
  • 4 slices bacon
  • 4 pickles (pickled gherkins)

Preparation

1 Rub the meat with salt, pepper, and marjoram.
2 Oil the baking tray, place the meat into it, and lard it with bacon and slices of pickles/gherkins.

Settings

QUANTITY HEATER TEMPERATUR COOKING TIME CONTAINER BAKING LEVEL
0,5 kg first hot air with steam
then hot air
at 180 °C
at 200 °C
for 40 min
for 20 min
small baking tray 1
1 kg first hot air with steam
then hot air
at 180 °C
at 200 °C
for 50 min
for 25 min
small baking tray 1
1,5 kg first hot air with steam
then hot air
at 180 °C
at 200 °C
for 60 min
for 30 min
small baking tray 1
2 kg first hot air with steam
then hot air
at 180 °C
at 200 °C
for 70 min
for 35 min
small baking tray 1
2,5 kg first hot air with steam
then hot air
at 180 °C
at 200 °C
for 80 min
for 40 min
deep baking tray 1
This is an automatic programme. When you set quantity, the oven automatically sets other parametres: heater, temperature, cooking time.
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