Cooking charts
98
Beef
Food
(accessories)
[°C]
[min.]
9
[°C]
Braised beef, approx. 1 kg
(oven dish with lid)
2
150–160
3
2
120–130
6
--
2
170–180
3
2
120–130
6
--
2
180–190
2
160–180
7
--
Fillet of beef, approx. 1 kg
(universal tray)
2
180–190
3
2
25–60
53–75
Fillet of beef, “rare”, approx. 1 kg
1
2
80–85
4
2
70–80
53–55
Fillet of beef, “medium”, approx. 1 kg
1
2
90–95
4
2
80–90
60–65
Fillet of beef, “well-done”, approx. 1 kg
1
2
95–100
4
2
110–130 70–75
Sirloin joint, approx. 1 kg
(universal tray)
2
180–190
3
2
35–65
53–75
Sirloin joint, “rare”, approx. 1 kg
1
2
80–85
4
2
80–90
53–55
Sirloin joint, “medium”, approx. 1 kg
1
2
90–95
4
2
110–120 60–65
Sirloin joint, “well-done”, approx. 1 kg
1
2
95–100
4
2
130–140 70–75
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 before placing the food inside. Do not use the
Booster function for
this purpose.
4
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.
5
Pre-heat the oven for 5 minutes before placing the food inside. Do not use the
Booster function for this purpose.
6
Roast with the lid on first. Remove the lid after roasting for 90 minutes and add
approx. 0.5 litres of liquid.
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 cooking.
9
If you have a separate food probe you can use the core temperature shown.
