Cooking charts
124
Beef
Food
(accessories)
[°C]
[min.]
[°C]
Braised beef, approx.1kg
(oven dish with lid)
2
170–180 1
100–120
6
--
Fillet of beef, approx.1kg
1
2
180–190
4
1 40–50 53–75
Fillet of beef, “rare”,
approx.1kg
1
2
80–85
4
– 1 65–75 53–55
Fillet of beef, “medium”,
approx.1kg
1
2
90–95
4
– 1 70–80 60–65
Fillet of beef, “well-done”,
approx.1kg
1
2
95–100
4
– 1 110–120 70–75
Sirloin joint, approx.1kg
1
2
180–190
4
1 35–65 53–75
Sirloin joint, “rare”, approx.1kg
1
2
80–85
4
– 1 75–85 53–55
Sirloin joint, “medium”,
approx.1kg
1
2
90–95
4
– 1 105–115 60–65
Sirloin joint, “well-done”,
approx.1kg
1
2
95–100
4
– 1 125–135 70–75
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto Roast, Conventional Heat, Special applications - Low
temperature cooking, 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 halfway through cooking.
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Weight and Dimensions
