Roasting
60
Beef, veal
Food
[°C]
[min]
Topside of beef, approx. 1 kg
170–180
2
100–130
3)
190–200
2
110–140
3)
Fillet of beef approx. 1 kg
1)
150–160
2)
2
20–50
4)
180–190
2)
2
20–50
4)
Sirloin joint, approx. 1 kg
1)
150–160
2)
2
30–60
4)
180–190
2)
2
30–60
4)
Veal, approx. 1.5 kg
190–200
2
70–90
3)
200–210
2
70–90
3)
Function /
Temperature /
Shelf level /
Duration
Fan plus /
Conventional heat
1) Use the universal tray. First sear the meat all over on the hob to seal it.
2) Pre-heat the oven. Do not use Rapid heat-up
.
3) Roast with the lid on first, then remove the lid halfway through roasting and add approx.
0.5 l liquid.
4) Depending on degree of cooking required (when using a roast probe): rare: 40–45 °C,
medium: 50–60 °C, well done: 60–70 °C
Summary of Contents for H2561BP
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