Cooking charts
97
Pork
Food
(accessories)
[°C]
[min]
[°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
300
4
– 4 3–5 --
Sausage
1
220
4
– 3
8–15
8
--
Function, Temperature, Booster, Shelf level Cooking duration, Core
temperature, Auto roast, Conventional heat, Fan plus, Eco fan heat,
Full grill, On, –Off
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. Reduce the temperature when you place the
food in the oven.
4
Pre-heat the oven for 5minutes before putting food inside.
5
Roast with the lid on first. Then remove the lid after roasting for 60minutes and add
approx.0.5litres of liquid.
6
Add approx. 0.5litres of liquid halfway through cooking.
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.
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Weight and Dimensions
