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Cooking charts
111
Pork
Food
(accessories)
[°C]
[min]
[°C]
Pork joint/pork neck roast,
approx.1kg (oven dish with lid)
160–170 2
130–140
6
80–90
170–180 2
130–140
6
80–90
Pork joint with crackling,
approx.2kg (oven dish)
180–190 2
130–150
7,8,9
80–90
190–200 2
130–150
8,9
80–90
Fillet of pork, approx.350g
1
2
90–100
4
– 2 70–90 63–69
Ham roast, approx.1.5kg
(oven dish with lid)
160–170 – 2
130–160
10
80–90
Gammon joint, approx.1kg
(universal tray)
150–160 2
50–60
7
63–68
Gammon joint, approx.1kg
1
2
95–105
4
– 2 140–160 63–66
Meat loaf, approx.1kg
(universal tray)
170–180 2
60–70
8
80–85
190–200 2
70–80
8
80–85
Bacon
1
3
300
5
– 4 3–5 --
Sausage
1
3
220
5
– 3
8–15
11
--
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto roast, Conventional heat, Eco fan heat, Moisture
plus+Fanplus, Fullgrill, On, –Off
1
Use the rack and universal tray.
2
Sear the meat on the hob first.
3
Switch on the Crisp function.
Depending on the quantity, you can also use theEconomy grill function.
4
Pre-heat the oven compartment at 120°C for 15minutes. Reduce the temperature when you
place the food in the oven.
5
Pre-heat the oven compartment for 5minutes before putting food inside.
6
Roast with the lid on first. Then remove the lid after roasting for 60minutes and add
approx.0.5litres of liquid.
7
After the heating-up phase, manually inject 3bursts of steam at intervals throughout the
cooking duration.
8
Add approx. 0.5litres of liquid halfway through cooking.
9
Switch the Crisp function on 60minutes after the start of cooking.
10
Roast with the lid on first. Then remove the lid after roasting for 100minutes and add
approx.0.5litres of liquid.
11
Turn the food halfway through cooking.
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