Cooking charts
138
Beef
Food
(accessories)
[°C]
[min]
[°C]
Braised beef, approx. 1 kg
(oven dish with lid)
2
150–160
3
2
120–130
5
--
2
170–180
3
2
120–130
5
--
2
180–190
–
2
160–180
6
--
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
–
2
70–80
45–48
Fillet of beef, “medium”,
approx. 1 kg
1
2
90–95
–
2
80–90
54–57
Fillet of beef, “well done”,
approx. 1 kg
1
2
95–100
–
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
–
2
80–90
45–48
Sirloin joint, “medium”, approx. 1 kg
1
2
90–95
–
2
110–120 54–57
Sirloin joint, “well done”,
approx. 1 kg
1
2
95–100
–
2
130–140 63–66
Burgers, patties
*,1
300
4
–
4
12–24
7
--
Function,
Temperature,
Booster,
Shelf level,
Cooking duration,
Core
temperature,
Auto roast,
Conventional heat,
Eco fan heat,
Low temperature
cooking special application,
Full grill,
On,
–
Off
*
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.
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 90 minutes and add
approx. 0.5 litres of liquid.
6
Roast with the lid on first. Then remove the lid after roasting for 100 minutes and add
approx. 0.5 litres of liquid.
7
Turn the food halfway through cooking.
