Loading ...
Loading ...
Loading ...
Cooking charts
118
Beef
Food
(accessories)
[°C]
[min]
[°C]
Braised beef, approx.1kg
(roasting dish with lid)
2
150–160 1
120–130
6
--
Fillet of beef, approx.1kg
1
2
180–190
4
– 1 30–70 45–75
Fillet of beef (rare), approx.1kg
1
2
95–100 – 1 65–75 45–48
Fillet of beef (medium),
approx.1kg
1
2
95–100 – 1 70–80 54–57
Fillet of beef (well done),
approx.1kg
1
2
95–100 – 1 110–120 63–66
Sirloin joint, approx.1kg
1
2
180–200
4
1 35–75 45–75
Sirloin joint (rare), approx.1kg
1
2
95–100 – 1 40–50 45–48
Sirloin joint (medium),
approx.1kg
1
2
95–100 – 1 75–85 54–57
Sirloin joint (well done),
approx.1kg
1
2
95–100 – 1 110–120 63–66
Burgers
*,1
3
3
5
– 2
1: 17–22
2: 5–10
7
--
Meat patties
1
3
3
5
– 2
1: 10–15
2: 5–10
7
--
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
Core temperature, Fan plus, Conventional heat, Special applicationLow
temp. cooking, Grill, On, –Off
*
The settings also apply for testing in accordance with EN60350-1.
1
Use the wire rack and glass tray.
2
Sear the meat on the hob first.
3
Select the specified grill level.
4
Pre-heat the oven before putting food inside.
5
Pre-heat the oven for 5minutes before putting food inside.
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
Turn the food once it has browned sufficiently (1:grill duration side1, 2:grill duration side2).
Loading ...
Loading ...
Loading ...