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200 Roast pork Serves 6 | Preparation time: 190 minutes Ingredients Ingredients: For the joint: 1.5 kg pork joint with rind (leg), ready to cook 1 ½ tbsp. oil 1 ½ tsp. salt ½ tsp. pepper For pouring over: 500 ml vegetable stock For the sauce: 400 ml water 150 g crème fraîche 3 tsp. cornflour 1 ½ tbsp. water | cold Salt Pepper Accessories: Gourmet oven dish Food probe Preparation Score the rind with a very sharp knife at intervals of approx. 2 cm lengthways and crosswise. Mix the oil with the salt and pepper and coat the pork joint with the mixture. Place the pork joint in the Gourmet oven dish with the rind facing upwards, insert the food probe, place in the oven and roast. After 90 minutes, pour over the vegetable stock and then continue cooking. Remove the pork joint from the oven and dilute the juices with water. Add the crème fraîche and bring to the boil. Stir the cornflour into the water and then add it to the sauce to aid thickening. Briefly bring back to the boil. Season with salt and pepper to taste. Settings Automatic programme Meat | Pork | Pork with crackling Programme duration: approx. 155 minutes Manual Cooking stage 1 Oven functions: Moisture Plus + Conventional Temperature: 1 30 °C Core temperature: 85 °C Booster: On Pre-heat: Off Crisp function: Off Number/Type of bursts of steam: 3 bursts of steam/Time-controlled, first after 5 minutes, second after 20 minutes, third after 70 minutes Duration: approx. 50 minutes Shelf level: 2 Cooking stage 2 Temperature: 250 °C Crisp function: On Duration: approx. 20 minutes Cooking stage 3 Temperature: 190–200 °C Duration: approx. 80–90 minutes