Cooking charts
92
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
45–75
Fillet of beef, “rare”, approx. 1 kg
1
2
80–85
4
2
70–80
45–48
Fillet of beef, “medium”, approx. 1 kg
1
2
90–95
4
2
80–90
54–57
Fillet of beef, “well done”, approx. 1 kg
1
2
95–100
4
2
110–130 63–66
Sirloin joint, approx. 1 kg
(universal tray)
2
180–190
3
2
35–65
45–75
Sirloin joint, “rare”, approx. 1 kg
1
2
80–85
4
2
80–90
45–48
Sirloin joint, “medium”, approx. 1 kg
1
2
90–95
4
2
110–120 54–57
Sirloin joint, “well done”, approx. 1 kg
1
2
95–100
4
2
130–140 63–66
Burgers, patties
*,1
250
4
15–25
8
--
Function,
Temperature,
Shelf level
Cooking duration,
Core temperature,
Fan plus,
Conventional heat,
Eco fan heat,
Full grill
*
The settings also apply for testing in accordance with EN 60350-1.
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
Pre-heat the oven for 5 minutes before putting food inside. Do not use the
Booster
function for this purpose.
6
Roast with the lid on first. Then remove the lid after roasting for 90 minutes and add ap-
prox. 0.5 litres of liquid.
7
Roast with the lid on first. Then remove the lid after roasting for 100 minutes and add ap-
prox. 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.
