Roasting
60
Roasting charts
Beef, veal
[°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
90–110
3)
Function /
Temperature /
Shelf level /
Cooking duration
Fan plus /
Conventional heat
1) Use the universal tray. Sear the meat on the cooktop first.
2) Pre-heat the oven. Do not use the Rapid heat-up function
for this.
3) Roast with the lid on first. Remove the lid halfway through the cooking duration and add
approx. 0.5 l of liquid.
4) Depending on the desired degree of cooking (when using a food probe): rare: 40–45 °C,
medium: 50–60 °C, well done: 60–70 °C
