Cooking charts
124
Pork
Food
(accessories)
[°C]
[min.]
[°C]
Pork roast/Pork neck roast,
approx. 1 kg (oven dish with lid)
160–170
2
130–140
6
80–90
170–180
2
130–140
6
80–90
Pork roast with crackling,
approx. 2 kg (oven dish)
180–190
2
130–150
7,8,9
80–90
190–200
2
130–150
8.9
80–90
Fillet of pork, approx. 350 g
1
2
90–100
4
–
2
70–90
60–75
Ham roast, approx. 1.5 kg
(oven dish with lid)
160–170
–
2
130–160
10
80–90
Gammon joint, approx. 1 kg
(universal tray)
150–160
2
50–60
7
75–80
Gammon joint, approx. 1 kg
1
2
95–105
4
–
2
140–160
75–80
Meat loaf, approx. 1 kg
(universal tray)
170–180
2
60–70
8
80–85
190–200
2
70–80
8
80–85
Bacon
1
3
300
5
–
4
3–5
--
Function,
Temperature,
Booster,
Shelf level,
Cooking duration,
Core
temperature,
Auto Roast,
Conventional Heat,
Eco Fan Heat,
Moisture
Plus + Fan Plus,
Full Grill,
On,
–
Off
1
Use the rack and the universal tray.
2
Sear the meat on the cooktop first.
3
Switch on the Crisp function.
Depending on the amount, you can also use the Economy Grill
function.
4
Pre-heat the oven at 120 °C for 15 minutes. Reduce the temperature when you place the
food in the oven.
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
After the heating-up phase, release a burst of steam 3 times manually throughout the
cooking programme.
8
Add approx. 0.5 l of liquid halfway through roasting.
9
Switch on the Crisp function 60 minutes into the cooking process.
10
Roast with the lid on first. Remove the lid after roasting for 100 minutes and add
approx. 0.5 litres of liquid.
11
Turn the food halfway through roasting.
