Cooking charts
100
Pork
Food
(accessories)
[°C]
[min.]
9
[°C]
Pork joint/pork neck roast, approx. 1 kg
(oven dish with lid)
160–170
2
130–140
5
80–90
170–180
2
130–140
5
80–90
Pork joint with crackling, approx. 2 kg
(oven dish)
180–190
2
130–150
6
80–90
190–200
2
130–150
6
80–90
Fillet of pork, approx. 350 g
1
2
90–100
3
2
70–90
60–75
Ham roast, approx. 1.5 kg
(oven dish with lid)
160–170
2
130–160
7
80–90
Gammon joint, approx. 1 kg
(universal tray)
150–160
2
50–60
75–80
Gammon joint, approx. 1 kg
1
2
95–105
3
2
140–160 75–80
Meat loaf, approx. 1 kg
(universal tray)
170–180
2
60–70
6
80–85
190–200
2
70–80
6
80–85
Bacon
1
250
4
4
3–5
--
Function,
Temperature,
Shelf level
Cooking duration,
Core temperature,
Fan Plus,
Conventional Heat,
Eco Fan Heat,
Full Grill
1
Use the rack and the universal tray.
2
Sear the meat on the cooktop first.
3
Pre-heat the oven at 120 °C for 15 minutes. Do not use the
Booster function for this
purpose. Reduce the temperature when you place the food in the oven.
4
Pre-heat the oven for 5 minutes before placing the food inside. Do not use the
Booster function for this purpose.
5
Roast with the lid on first. Remove the lid after roasting for 60 minutes and add
approx. 0.5 litres of liquid.
6
Add approx. 0.5 l of liquid halfway through roasting.
7
Roast with the lid on first. Remove the lid after roasting for 100 minutes and add
approx. 0.5 litres of liquid.
8
Turn the food halfway through roasting.
9
If you have a separate food probe you can use the core temperature shown.
