Cooking charts
81
Veal
Food
(accessories)
[°C]
[min]
6
[°C]
Braised veal, approx. 1.5 kg
(roasting dish with lid)
2
160–170
1
120–130
5
--
2
170–180
1
120–130
5
--
Fillet of veal, approx. 1 kg
(universal tray)
2
160–170
3
1
30–60
45–75
Fillet of veal (pink), approx. 1 kg
1
2
80–85
4
1
50–60
45–48
Fillet of veal (medium), approx. 1 kg
1
2
90–95
4
1
80–90
54–57
Fillet of veal (well done), approx. 1 kg
1
2
95–100
4
1
90–100
63–66
Saddle of veal (pink), approx. 1 kg
1
2
80–85
4
1
80–90
45–48
Saddle of veal (medium), approx. 1 kg
1
2
90–95
4
1
100–130 54–57
Saddle of veal (well done), approx. 1 kg
1
2
95–100
4
1
130–140 63–66
Function,
Temperature,
Shelf level,
Cooking duration,
Core temperature,
Fan plus,
Conventional heat
1
Use the wire rack and universal tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven before putting food inside. Do not use the
Booster function for this
purpose.
4
Pre-heat the oven at 120 °C for 15 minutes. Do not use the
Booster function for this
purpose. Reduce the temperature when you place the food in the oven.
5
Roast with the lid on first. Remove the lid 90 minutes into the cooking duration and add
approx. 0.5 litres of liquid.
6
If you have a separate food probe you can use the core temperature shown.
