Cooking charts
125
Veal
Food
(accessories)
[°C]
[min.]
[°C]
Braised veal, approx.1.5kg (roasting
dish with lid)
2
160–170
3
2
120–130
5
–
2
170–180
3
2
120–130
5
–
Fillet of veal, approx.1kg (universal
tray)
2
160–170
3
2 30–60 45–75
Fillet of veal, “rare”, approx.1kg
1
2
80–85
4
– 2 50–60 45–48
Fillet of veal, “medium”, approx.1kg
1
2
90–95
4
– 2 80–90 54–57
Fillet of veal, “well-done”,
approx.1kg
1
2
95–100
4
– 2 90–100 63–66
Saddle of veal, “rare”, approx.1kg
1
2
80–85
4
– 2 80–90 45–48
Saddle of veal, “medium”,
approx.1kg
1
2
90–95
4
– 2 100–130 54–57
Saddle of veal, “well-done”,
approx.1kg
1
2
95–100
4
– 2 130–140 63–66
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto Roast, Conventional Heat, On, –Off
1
Use the rack and the universal tray.
2
Sear the meat on the cooktop first.
3
Pre-heat the oven before placing the food inside.
4
Pre-heat the oven at 120°C for 15minutes. Reduce the temperature when you place the food
in the oven.
5
Roast with the lid on first. Remove the lid after roasting for 90minutes and add
approx.0.5litre of liquid.
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