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Cooking charts
124
Veal
Food
(accessories)
[°C]
GU INT
[min]
[°C]
Braised veal, approx.1kg
(roasting dish with lid)
2
160 2 – –
120–130
4
--
Fillet of veal (pink), approx. 1kg
(wire rack on universal tray)
1
2
120
3
2 70 | 30–40 45–48
2
120
3
2 – – 50–60 45–48
Fillet of veal (medium), approx.
1kg (wire rack on universal
tray)
1
2
120
3
2 70 | 55–65 54–57
2
120
3
2 – – 110–120 54–57
Fillet of veal (well done), approx.
1kg (wire rack on universal
tray)
1
2
120
3
2 70 | 130–140 63–66
2
120
3
2 – – 200–210 63–66
Saddle of veal (pink), approx.
1kg (wire rack on universal
tray)
1
2
120
3
2 70 | 30–40 45–48
2
120
3
2 – – 50–60 45–48
Saddle of veal (medium),
approx. 1kg (wire rack on
universal tray)
1
2
120
3
2 70 | 55–65 54–57
2
120
3
2 – – 110–120 54–57
Saddle of veal (well done),
approx. 1kg (wire rack on
universal tray)
1
2
120
3
2 70 | 130–140 63–66
2
120
3
2 – – 200–210 63–66
Function, Temperature, Rapid heat-up or Pre-heat (depending on function),
Shelf level, GUGourmet Units, INTIntensity (|Gentle, ||Medium, |||Strong), Duration,
Core temperature, Fan plus, M Chef + Conventional heat, Special
application Low temp. cooking, On, –Off
1
Slide the wire rack and universal tray into the oven during the heating-up phase.
2
Sear the meat on the hob first.
3
Pre-heat the oven for 15minutes before putting food inside.
4
Roast with the lid on to start with. Remove the lid 90minutes into the cooking duration and
add approx. 0.5litres of liquid.
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