Roasting
92
Roasting charts
Beef, veal
Food
[°C]
[min.]
7)
[°C]
Topside of beef, approx. 1 kg
/
170–180
2
100–130
5)
85–95
190–200
2
110–140
5)
Fillet of beef, approx. 1 kg
1)
/
150–160
4)
2
20–50
40–70
8)
2)
150–160
4)
2
20–50
180–190
4)
2
20–50
Sirloin joint, approx. 1 kg
1)
/
150–160
4)
2
30–60
40–70
8)
2)
150–160
4)
2
30–60
180–190
4)
2
30–60
Veal, approx. 1.5 kg
/
190–200
2
70–90
5)
70–80
3)
190–200
2
70–90
6)
200–210
2
70–90
5)
Function /
Temperature /
Shelf level /
Duration /
Core temperature
Fan Plus /
Auto Roast /
Moisture Plus /
Conventional Heat
1) Use the universal tray. First sear the meat all over on the cooktop to seal it.
2) If using Moisture Plus
, release a burst of steam at the beginning of the cooking
programme.
3) If using Moisture Plus
, once the heating-up phase has finished, manually release the
bursts of steam at intervals throughout the programme.
4) Pre-heat the oven.
During the heating-up phase select
Open further settings
–
Rapid Heat-up
–
Off
.
5) Roast with the lid on first, then remove the lid halfway through roasting and add approx.
0.5 l liquid.
6) Add approx. 0.5 l liquid halfway through roasting.
7) When using the food probe, enter an appropriate core temperature for the food being
cooked.
8) Depending on required degree of doneness: rare: 55–60 °C, medium: 65–70 °C, well-
done: 70–75 °C
