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Cooking charts
86
Pork
Food
(accessories)
[°C]
[min]
10
[°C]
Pork joint/pork neck roast, approx.1kg
(oven dish with lid)
160–170
2
5
130–140
6
80–90
170–180
2
5
130–140
6
80–90
Pork joint with crackling, approx.2kg
(oven dish)
180–190
2
5
130–150
7
80–90
190–200
2
5
130–150
7
80–90
Pork tenderloin, approx.350g
1
2
90–100
3
2
5
70–90 60–69
Ham roast, approx.1.5kg (oven dish
with lid)
160–170
2
5
130–160
8
80–90
Gammon joint, approx.1kg (universal
tray)
150–160
2
5
50–60 63–68
Gammon joint, approx.1kg
1
2
95–105
3
2
5
140–160 63–66
Meat loaf, approx.1kg (universal tray)
170–180
2
5
60–70
7
80–85
190–200
2
5
70–80
7
80–85
Bacon
1
250
4
4 3–5 –
Sausages
1
250
4
3
5
8–15
9
–
Operating mode, Temperature, Shelf level, Cooking duration, Core tem-
perature, 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 Boosteroper-
ating mode for this purpose.
5
Fit the FlexiClip runners HFC70-C (if available).
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
Add approx.0.5litres of liquid halfway through the cooking duration.
8
Roast with the lid on to start with. Remove the lid 100minutes into the cooking duration and
add approx.0.5litres of liquid.
9
If possible, turn the food halfway through the cooking duration.
10
If you have a separate food probe you can use the core temperature shown.
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