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 |
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.