Cooking charts
94
Pork
Food
(accessories)
[°C]
[min]
9
[°C]
Pork joint/pork neck roast, approx.1kg
(oven dish with lid)
160–170 2
130–140
5
80–90
170–180 2
130–140
5
80–90
Pork joint with crackling, approx.2kg
(oven dish)
180–190 2
130–150
6
80–90
190–200 2
130–150
6
80–90
Fillet of pork, approx.350g
1
2
90–100
3
2 70–90 60–69
Ham roast, approx.1.5kg
(oven dish with lid)
160–170 2
130–160
7
80–90
Gammon joint, approx.1kg
(universal tray)
150–160 2 50–60 63–68
Gammon joint, approx.1kg
1
2
95–105
3
2 140–160 63–66
Meat loaf, approx.1kg
(universal tray)
170–180 2
60–70
6
80–85
190–200 2
70–80
6
80–85
Bacon
1
250
4
4 3–5 --
Sausage
1
250
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 rack and universal tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven at 120°C for 15minutes. 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 5minutes before putting food inside. Do not use the Booster
function for this purpose.
5
Roast with the lid on first. Then remove the lid after roasting for 60minutes and add ap-
prox.0.5litres of liquid.
6
Add approx. 0.5litres of liquid halfway through the cooking duration.
7
Roast with the lid on first. Then remove the lid after roasting for 100minutes and add
approx.0.5litres of liquid.
8
Turn the food halfway through cooking.
9
If you have a separate food probe you can use the core temperature shown.
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Weight and Dimensions
