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Cooking charts
124
Pork
Food
(accessories)
[°C]
[min]
[°C]
Pork joint/pork neck roast,
approx.1kg (oven dish with lid)
160–170 1
130–140
5
80–90
180–190 1
140–150
5
80–90
Pork joint with crackling,
approx.2kg (oven dish)
180–190 1
140–150
6,7,8
80–90
190–200 1
130–150
7,8
80–90
Fillet of pork, approx.350g
1
2
90–100 – 1 70–90 60–69
Ham roast, approx.1.5kg
(oven dish with lid)
2
160–170 – 1
130–160
9
80–90
Gammon joint, approx.1kg
(universal tray)
150–160 1
50–60
6
63–68
Gammon joint, approx.1kg
1
2
95–105 – 1 140–160 63–66
Meat loaf, approx.1kg
(universal tray)
170–180 1
60–70
7
80–85
190–200 1
70–80
7
80–85
Bacon
1
3
275
4
– 3 3–5 --
Sausage
1
3
275
4
– 2
8–15
10
--
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto roast, Conventional heat, Eco fan heat, Moisture
plus+Fan plus, Special low temperature cooking, Full grill, On, –Off
1
Use the rack and universal tray.
2
Sear the meat on the hob first.
3
Depending on the amount, you can also use the Economy grill function.
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
Over the cooking duration, release a burst of steam 3times manually after the heating-up
phase.
7
Add approx. 0.5litres of liquid halfway through the cooking duration.
8
Turn on the Crisp function 60minutes into the cooking programme.
9
Roast with the lid on first. Then remove the lid after roasting for 100minutes and add
approx.0.5litres of liquid.
10
Turn the food halfway through cooking.
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