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Cooking charts
76
Veal
Food
(accessories)
[°C]
[min]
6
[°C]
Braised veal, approx.1.5kg (oven dish
with lid)
2
160–170 1
120–130
5
–
2
170–180 1
120–130
5
–
Fillet of veal, approx.1kg (universal tray)
2
160–170
3
1 30–60 45–75
Fillet of veal (pink), approx.1kg
1
2
80–85
4
1 50–60 45–48
Fillet of veal (medium), approx.1kg
1
2
90–95
4
1 80–90 54–57
Fillet of veal (well done), approx.1kg
1
2
95–100
4
1 90–100 63–66
Saddle of veal (pink), approx.1kg
1
2
80–85
4
1 80–90 45–48
Saddle of veal (medium), approx.1kg
1
2
90–95
4
1 100–130 54–57
Saddle of veal (well done), approx.1kg
1
2
95–100
4
1 130–140 63–66
Function, Temperature, Shelf level, Cooking duration, Core temperature,
Fan plus, Conventional heat
1
Use the wire rack and universal tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven before putting food inside. Do not use the Boosteroperating mode for
this purpose.
4
Pre-heat the oven at 120°C for 15minutes. Reduce the temperature when you place the food
in the oven.
5
Roast with the lid on to start with. Remove the lid 90minutes into the cooking duration and
add approx.0.5litres of liquid.
6
If you have a separate food probe you can use the core temperature shown.
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