Cooking charts
93
Veal
Food
(accessories)
[°C]
[min]
6
[°C]
Braised veal, approx. 1.5 kg
(oven dish with lid)
2
160–170
3
2
120–130
5
--
2
170–180
3
2
120–130
5
--
Fillet of veal, approx. 1 kg
(universal tray)
2
160–170
3
2
30–60
45–75
Fillet of veal, “rare”, approx. 1 kg
1
2
80–85
4
–
2
50–60
45–48
Fillet of veal, “medium”, approx. 1 kg
1
2
90–95
4
–
2
80–90
54–57
Fillet of veal, “well done”, ap-
prox. 1 kg
1
2
95–100
4
–
2
90–100
63–66
Saddle of veal, “rare”, approx. 1 kg
1
2
80–85
4
–
2
80–90
45–48
Saddle of veal, “medium”, ap-
prox. 1 kg
1
2
90–95
4
–
2
100–130 54–57
Saddle of veal, “well done”, ap-
prox. 1 kg
1
2
95–100
4
–
2
130–140 63–66
Function,
Temperature,
Shelf level,
Cooking duration,
Core temperature,
Fan plus,
Conventional heat
1
Use the rack and universal tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven before putting 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
Roast with the lid on first. Then remove the lid after roasting for 90 minutes and add ap-
prox. 0.5 litres of liquid.
6
If you have a separate food probe you can use the core temperature shown.
