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Cooking charts
84
Pork
Food
(accessories)
[°C]
[min]
10
[°C]
Pork joint/pork neck roast, approx.1kg
(oven dish with lid)
160–170 25130–140680–90
170–180 25140–160680–90
Pork joint with crackling, approx.2kg
(oven dish)
180–190 25130–150780–90
190–200 25130–150780–90
Pork tenderloin, approx.350g1290–10032570–90 60–69
Ham roast, approx.1.5kg
(oven dish with lid) 160–170 25130–160880–90
Gammon joint, approx.1kg
(universal tray) 150–160 2550–60 63–68
Gammon joint, approx.1kg1295–105325140–160 63–66
Meat loaf, approx.1kg
(universal tray)
170–180 2560–70780–85
190–200 2570–80780–85
Bacon130044 3–5 –
Sausages12204358–159–
Operating mode, Temperature, Shelf level, Cooking duration, Core tem-
perature, Fan plus, Conventional heat, Eco Fan heat, Full grill
1Use the baking and roasting rack and universal tray.
2Sear the meat on the hob first.
3Pre-heat the oven at 120°C for 15minutes. Reduce the temperature when you place the food
in the oven.
4Pre-heat the oven for 5minutes before putting food inside. Do not use the Boosteroper-
ating mode for this purpose.
5Fit the FlexiClip runners HFC (if available).
6Roast with the lid on to start with. Remove the lid 60minutes into the cooking duration and
add approx.0.5litres of liquid.
7Add approx.0.5litres of liquid halfway through the cooking duration.
8Roast with the lid on to start with. Remove the lid 100minutes into the cooking duration and
add approx.0.5litres of liquid.
9Turn the food halfway through cooking.
10 If you are using a food probe, you can use the core temperature shown.
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