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Cooking charts
119
Veal
Food
(accessories)
+
[°C] + [W]
[min]
[°C]
Braised veal, approx.1.5kg
(roasting dish with lid)
2
160–170 1
120–130
4
--
2
160–170+150 1
80–90
4
--
Fillet of veal, approx.1kg (glass
tray)
2
180–190
3
– 1 20–50 45–75
Fillet of veal (pink), approx.1kg
1
2
95–100 – 1 50–60 45–48
Fillet of veal (medium),
approx.1kg
1
2
95–100 – 1 80–90 54–57
Fillet of veal (well done),
approx.1kg
1
2
95–100 – 1 85–95 63–66
Saddle of veal (pink),
approx.1kg
1
2
95–100 – 1 80–90 45–48
Saddle of veal (medium),
approx.1kg
1
2
95–100 – 1 120–130 54–57
Saddle of veal (well done),
approx.1kg
1
2
95–100 – 1 140–150 63–66
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
Core temperature, Fan plus, Conventional heat, MW + Fan plus,
Special applicationLow temp. cooking, On, –Off
1
Use the wire rack and glass tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven before putting food inside.
4
Roast with the lid on to start with. Remove the lid 60minutes into the cooking duration and
add approx. 0.5litres of liquid.
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