Cooking charts
139
Veal
Food to be cooked
(accessories)
[°C]
[min]
[°C]
Braised veal, approx. 1.5kg
(oven dish with lid)
2
160–170
3
2
120–130
4
--
2
170–180
3
2
120–130
4
--
Fillet of veal, approx. 1kg
(universal tray)
2
160–170
3
2 30–60 45–75
Fillet of veal, pink, approx. 1kg
1
2
80–85 – 2 50–60 45–48
Fillet of veal, medium, approx. 1kg
1
2
90–95 – 2 80–90 54–57
Fillet of veal, well done, approx. 1kg
1
2
95–100 – 2 90–100 63–66
Saddle of veal, pink, approx. 1kg
1
2
80–85 – 2 80–90 45–48
Saddle of veal, medium, approx.
1kg
1
2
90–95 – 2 100–130 54–57
Saddle of veal, well done, approx.
1kg
1
2
95–100 – 2 130–140 63–66
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto roast, Conventional heat, Special low temperature cooking,
On, –Off
1
Use the rack and universal tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven compartment before putting in the food.
4
Roast with the lid on first. Remove the lid 90minutes into the cooking duration and add
approx. 0.5litres of liquid.
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General
Weight and Dimensions
