Cooking charts
122
Beef
Food
(accessories)
[°C]
[min]
[°C]
Braised beef, approx. 1 kg
(oven dish with lid)
2
170–180
1
100–120
6
--
Fillet of beef, approx. 1 kg
1
2
180–190
4
1
40–50
45–75
Fillet of beef, “rare”,
approx. 1 kg
1
2
80–85
4
–
1
65–75
45–48
Fillet of beef, “medium”,
approx. 1 kg
1
2
90–95
4
–
1
70–80
54–57
Fillet of beef, “well done”,
approx. 1 kg
1
2
95–100
4
–
1
110–120 63–66
Sirloin joint, approx. 1 kg
1
2
180–190
4
1
35–65
45–75
Sirloin joint, “rare”, approx. 1 kg
1
2
80–85
4
–
1
75–85
45–48
Sirloin joint, “medium”,
approx. 1 kg
1
2
90–95
4
–
1
105–115 54–57
Sirloin joint, “well done”,
approx. 1 kg
1
2
95–100
4
–
1
125–135 63–66
Burgers, patties
*,1
3
3
5
–
2
27–34
7
--
Function,
Temperature,
Booster,
Shelf level,
Cooking duration,
Core
temperature,
Auto roast,
Conventional 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 glass tray.
2
Sear the meat on the hob first.
3
Select the specified grill level.
4
Pre-heat the oven before putting food inside.
5
Pre-heat the oven for 5 minutes before putting food inside.
6
Roast with the lid on first. Then remove the lid after roasting for 60 minutes and add
approx. 0.5 litres of liquid.
7
Turn the food halfway through cooking.
Содержание 11 196 580
Страница 111: ...Installation I N S T A L L A T I O N 111 Side view A 47 mm ...
Страница 132: ...M Nr 11 196 580 02 en GB H 7840 BM ...
