Cooking charts
82
Pork
Food
(accessories)
[°C]
[min]
9
[°C]
Pork joint/pork neck roast, approx. 1 kg
(roasting dish with lid)
160–170
1
130–140
5
80–90
180–190
1
140–150
5
80–90
Pork joint with crackling, approx. 2 kg
(roasting dish)
180–190
1
140–150
6
80–90
190–200
1
130–150
6
80–90
Pork tenderloin, approx. 350 g
1
2
90–100
3
1
70–90
60–69
Ham roast, approx. 1.5 kg
(roasting dish with lid)
160–170
1
130–160
7
80–90
Gammon joint, approx. 1 kg
(universal tray)
150–160
1
50–60
63–68
Gammon joint, approx. 1 kg
1
2
95–105
3
1
140–160 63–66
Meat loaf, approx. 1 kg
(universal tray)
170–180
1
60–70
6
80–85
190–200
1
70–80
6
80–85
Bacon
1
275
4
3
3–5
--
Sausages
1
4
3
8–15
8
--
Function,
Temperature,
Shelf level
Cooking duration,
Core temperature,
Fan plus,
Conventional heat,
Eco fan heat,
Full grill
1
Use the wire rack and universal tray.
2
Sear the meat on the hob first.
3
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.
4
Pre-heat the oven for 5 minutes before putting food inside. Do not use the
Booster
function for this purpose.
5
Roast with the lid on first. Remove the lid 60 minutes into the cooking duration and add
approx. 0.5 litres of liquid.
6
Add approx. 0.5 litres of liquid halfway through the cooking duration.
7
Roast with the lid on first. Remove the lid 100 minutes into the cooking duration and add
approx. 0.5 litres of liquid.
8
Turn the food halfway through cooking.
9
If you have a separate food probe you can use the core temperature shown.
