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Cooking charts
122
Beef
Food
(accessories)
[°C]
[min]
[°C]
Braised beef, approx.1kg
(oven dish with lid)
2
150–160
3
1
120–130
5
--
2
170–180
3
1
120–130
5
--
2
170–180 – 1
160–180
6
--
Fillet of beef, approx.1kg
(universal tray)
2
180–190
3
1 25–60 45–75
Fillet of beef (rare), approx.1kg
1
2
80–85 – 1 70–80 45–48
Fillet of beef (medium), approx.1kg
1
2
90–95 – 1 80–90 54–57
Fillet of beef (well done),
approx.1kg
1
2
95–100 – 1 110–130 63–66
Sirloin joint, approx.1kg
(universal tray)
2
180–190
3
1 35–65 45–75
Sirloin joint (rare), approx.1kg
1
2
80–85 – 1 80–90 45–48
Sirloin joint (medium), approx.1kg
1
2
90–95 – 1 110–120 54–57
Sirloin joint (well done), approx.1kg
1
2
95–100 – 1 130–140 63–66
Burgers, patties
*,1
300
4
– 2
15–25
7
--
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto roast, Conventional heat, Eco fan heat, Special low
temperature cooking, Full grill, On, –Off
*
The settings also apply for testing in accordance with EN60350-1.
1
Use the rack and universal tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven before putting food inside.
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 90minutes and add
approx.0.5litres of liquid.
6
Roast with the lid on first. Then remove the lid after roasting for 100minutes and add
approx.0.5litres of liquid.
7
Turn the food halfway through cooking.
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