Cooking charts
140
Pork
Food to be cooked
(accessories)
[°C]
[min]
[°C]
Pork roast/pork shoulder,
approx. 1 kg (oven dish with lid)
160–170
2
130–140
5
80–90
170–180
2
130–140
5
80–90
Roast pork with crackling,
approx. 2 kg (oven dish)
180–190
2
130–150
6,7,8
80–90
190–200
2
130–150
7,8
80–90
Fillet of pork, approx. 350 g
1
2
90–100
–
2
70–90
63–69
Ham roast, approx. 1.5 kg
(oven dish with lid)
160–170
–
2
130–160
9
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
–
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
3
300
4
–
4
3–5
--
Sausage
1
3
220
4
–
3
8–15
10
--
Function,
Temperature,
Booster,
Shelf,
Cooking duration,
Core
temperature,
Auto roast,
Conventional heat,
Eco fan heat,
Moisture
plus + Fan plus,
Special low temperature cooking,
Full grill,
On,
–
Off
1
Use the rack and universal tray.
2
Sear the meat on the hob first.
3
Turn on the Crisp function.
Depending on the amount, you can also use the Economy grill
function.
4
Pre-heat the oven compartment for 5 minutes before putting in the food.
5
Roast with the lid on first. Remove the lid 60 minutes into the cooking duration and add
approx. 0.5 litres of liquid.
6
Over the cooking duration, release a burst of steam 3 times manually after the heating-
up phase.
7
Add approx. 0.5 litres of liquid halfway through the cooking duration.
8
Turn on the Crisp function 60 minutes into the cooking duration.
9
Roast with the lid on first. Remove the lid 100 minutes into the cooking duration and add
approx. 0.5 litres of liquid.
10
Turn the food halfway through cooking.
