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Cooking charts
83
Veal
Food
(accessories)
[°C]
[min]
7
[°C]
Braised veal, approx.1.5kg (oven dish
with lid) 2160–170325120–1306–
2170–180325120–1306–
Fillet of veal, approx.1kg (universal tray) 2160–17032530–60 45–75
Fillet of veal (pink), approx.1kg1280–8542550–60 45–48
Fillet of veal (medium), approx.1kg1290–9542580–90 54–57
Fillet of veal (well done), approx.1kg1295–10042590–100 63–66
Saddle of veal (pink), approx.1kg1280–8542580–90 45–48
Saddle of veal (medium), approx.1kg1290–95425100–130 54–57
Saddle of veal (well done), approx.1kg1295–100425130–140 63–66
Operating mode, Temperature, Shelf level, Cooking duration, Core tem-
perature, Fan plus, Conventional heat
1Use the baking and roasting rack and universal tray.
2Sear the meat on the hob first.
3Pre-heat the oven before putting food inside. Do not use the Boosteroperating mode for
this purpose.
4Pre-heat the oven at 120°C for 15minutes. Reduce the temperature when you place the food
in the oven.
5Fit the FlexiClip runners HFC (if available).
6Roast with the lid on to start with. Remove the lid 90minutes into the cooking duration and
add approx.0.5litres of liquid.
7If you are using a food probe, you can use the core temperature shown.
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