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Cooking charts
77
Pork
Food
(accessories)
[°C]
[min]
9
[°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/pork neck roast, approx.1kg
(oven dish with lid)
180–190 1
140–150
6
80–90
190–200 1
130–150
6
80–90
Pork tenderloin, approx.350g
1
2
90–100
3
1 70–90 60–69
Ham roast, approx.1.5kg (oven dish
with lid)
160–170 1
130–160
7
80–90
Gammon joint, approx.1kg (universal
tray)
150–160 1 50–60 63–68
Gammon joint, approx.1kg
1
2
95–105
3
1 140–160 63–66
Meat loaf, approx.1kg (universal tray)
170–180 1
60–70
6
80–85
190–200 1
70–80
6
80–85
Bacon
1
275
4
3 3–5 –
Sausages
1
4
3
8–15
8
–
Function, Temperature, Shelf level Cooking duration, Core temperature,
Fan plus, Conventional heat, Eco Fan heat, Full grill
1
Use the wire 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. Do not use the
Boosteroperating mode for this purpose.
5
Roast with the lid on to start with. Remove the lid 60minutes into the cooking duration and
add approx.0.5litres of liquid.
6
Add approx.0.5litres of liquid halfway through the cooking duration.
7
Roast with the lid on to start with. Remove the lid 100minutes into the cooking duration and
add approx.0.5litres of liquid.
8
If possible, turn the food halfway through the cooking duration.
9
If you have a separate food probe you can use the core temperature shown.
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