Cooking charts
99
Beef
Food
(accessories)
[°C]
[min.]
8
[°C]
Braised beef, approx. 1 kg
(oven dish with lid)
2
170–180
1
100–120
6
--
Fillet of beef, approx. 1 kg
1
2
180–190
4
1
40–50
53–75
Sirloin joint, approx. 1 kg
1
2
180–190
4
1
35–65
53–75
Function,
Temperature,
Booster,
Shelf level,
Cooking duration,
Core
temperature,
Auto Roast,
Fan Plus,
Full Grill,
On,
–
Off
1
Use the rack and glass tray.
2
Sear the meat on the cooktop first.
3
Select the specified grill setting.
4
Pre-heat the oven before placing the food inside.
5
Pre-heat the oven for 5 minutes before placing the food inside.
6
Roast with the lid on first. Remove the lid after roasting for 60 minutes and add
approx. 0.5 litre of liquid.
7
Turn the food halfway through cooking.
8
If you have a separate food probe, you can use the core temperature shown.
Veal
Food
(accessories)
+
[°C] + [W]
[min.]
4
[°C]
Braised veal, approx. 1.5 kg
(oven dish with lid)
1
170–180
1
90–100
3
--
1
160–170 + 150
1
80–90
3
--
Fillet of veal, approx. 1 kg
(glass tray)
1
160–170
2
1
30–40
53–75
Function,
Temperature,
Booster,
Shelf level,
Cooking duration,
Core
temperature,
Auto Roast,
Mic Fan Plus,
Fan Plus,
On,
–
Off
1
Sear the meat on the cooktop first.
2
Pre-heat the oven before placing the food inside.
3
Roast with the lid on first. Remove the lid after roasting for 60 minutes and add
approx. 0.5 litre of liquid.
4
If you have a separate food probe, you can use the core temperature shown.
