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Cooking charts
96
Pork
Food
(accessories)
[°C]
[min]
11
[°C]
Pork joint/pork neck roast,
approx.1kg (oven dish with lid)
160–170
2
5
130–140
6
80–90
170–180
2
5
130–140
6
80–90
Pork joint with crackling,
approx.2kg (oven dish)
180–190
2
5
130–150
7.8
80–90
190–200
2
5
130–150
8
80–90
Pork tenderloin, approx.350g
1
2
90–100
3
–
2
5
70–90 60–69
Ham roast, approx.1.5kg
(oven dish with lid)
160–170 –
2
5
130–160
9
80–90
Gammon joint, approx.1kg
(universal tray)
150–160
2
5
50–60
7
63–68
Gammon joint, approx.1kg
1
2
95–105
3
–
2
5
140–160 63–66
Meat loaf, approx.1kg
(universal tray)
170–180
2
5
60–70
8
80–85
190–200
2
5
70–80
8
80–85
Bacon
1
300
4
– 4 3–5 –
Bratwurst
1
220
4
–
3
5
8–15
10
–
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
Core temperature, Auto roast, Conventional heat, Moisture plus, Eco
Fan heat, Full grill, On, –Off
1
Use the baking and roasting rack and universal tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven at 120°C for 15minutes. Reduce the temperature when you place the food
in the oven.
4
Pre-heat the oven for 5minutes before putting food inside.
5
Fit the FlexiClip runners HFC (if available).
6
Roast with the lid on to start with. Remove the lid 60minutes into the cooking duration and
add approx.0.5litres of liquid.
7
Over the cooking duration, release a burst of steam 3times manually after the heating-up
phase.
8
Add approx.0.5litres of liquid halfway through the cooking duration.
9
Roast with the lid on to start with. Remove the lid 100minutes into the cooking duration and
add approx.0.5litres of liquid.
10
Turn the food halfway through cooking.
11
If you are using a food probe, you can use the core temperature shown.
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