Cooking charts
102
Beef
Food
(accessories)
[°C]
[min.]
8
[°C]
Braised beef, approx.1kg (oven
dish with lid)
2
150–160 1
120–130
6
--
Fillet of beef, approx.1kg
1
2
150–160
4
– 1 30–70 53–75
Sirloin joint, approx.1kg
1
2
150–160
4
1 25–70 53–75
Burgers
1
3
3
5
– 2
1: 17–22
2: 5–10
7
--
Rissoles
1
3
3
5
– 2
1: 10–15
2: 5–10
7
--
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Fan Plus, Full Grill, On, –Off
1
Use the rack and glass tray.
2
Sear the meat on the cooktop first.
3
Select the specified grill setting.
4
Pre-heat the oven before placing the food inside.
5
Pre-heat the oven for 5 minutes before placing the food inside.
6
Roast with the lid on first. Remove the lid after roasting for 60minutes and add
approx.0.5litre of liquid.
7
Turn the food once it has browned sufficiently (1:Grill duration side1, 2:Grill duration side2).
8
If you have a separate food probe you can use the core temperature shown.
Veal
Food
(accessories)
+
[°C] + [W]
[min.]
3
[°C]
Braised veal, approx.1.5kg
(roasting dish with lid)
1
160–170 1
120–130
2
--
1
160–170 + 150 1
80–90
2
--
Fillet of veal, approx.1kg (glass
tray)
1
150–160 1 20–50 53–75
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Fan Plus, MW + Fan Plus, On, –Off
1
Sear the meat on the cooktop first.
2
Roast with the lid on first. Remove the lid after roasting for 60minutes and add
approx.0.5litre of liquid.
3
If you have a separate food probe you can use the core temperature shown.
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