Cooking charts
101
Pork
Food
(accessories)
[°C]
[min]
[°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
6.7
80–90
190–200
2
130–150
7
80–90
Fillet of pork, approx. 350 g
1
2
90–100
3
–
2
70–90
60–69
Ham roast, approx. 1.5 kg
(oven dish with lid)
160–170
–
2
130–160
8
80–90
Gammon joint, approx. 1 kg
(universal tray)
150–160
2
50–60
6
63–68
Gammon joint, approx. 1 kg
1
2
95–105
3
–
2
140–160
63–66
Meat loaf, approx. 1 kg
(universal tray)
170–180
2
60–70
7
80–85
190–200
2
70–80
7
80–85
Bacon
1
300
4
–
4
3–5
--
Sausage
1
220
4
–
3
8–15
9
--
Function,
Temperature,
Booster,
Shelf level,
Cooking duration,
Core
temperature,
Auto roast,
Conventional heat,
Moisture plus,
Eco fan heat,
Full grill,
On,
–
Off
1
Use the rack and universal tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven at 120 °C for 15 minutes. Reduce the temperature when you place the
food in the oven.
4
Pre-heat the oven for 5 minutes before putting food inside.
5
Roast with the lid on first. Then remove the lid after roasting for 60 minutes and add
approx. 0.5 litres of liquid.
6
After the heating-up phase, manually inject 3 bursts of steam at intervals throughout the
cooking duration.
7
Add approx. 0.5 litres of liquid halfway through cooking.
8
Roast with the lid on first. Then remove the lid after roasting for 100 minutes and add
approx. 0.5 litres of liquid.
9
Turn the food halfway through cooking.
