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Cooking charts
92
Beef
Food
(accessories)
[°C]
[min.]
10
[°C]
Braised beef, approx.1kg (oven dish
with lid)
2
150–160
3
2
6
120–130
7
–
2
170–180
3
2
6
120–130
7
–
180–190
2
6
160–180
8
–
Fillet of beef, approx.1kg (universal tray)
2
180–190
3
2
6
25–60 53–75
Fillet of beef, "rare", approx.1kg
1
2
80–85
4
2
6
70–80 53–55
Fillet of beef, "medium", approx.1kg
1
2
90–95
4
2
6
80–90 60–65
Fillet of beef, "well-done", approx.1kg
1
2
95–100
4
2
6
110–130 70–75
Sirloin joint, approx.1kg (universal tray)
2
180–190
3
2
6
35–65 53–75
Sirloin joint, “rare”, approx.1kg
1
2
80–85
4
2
6
80–90 53–55
Sirloin joint, “medium”, approx.1kg
1
2
90–95
4
2
6
110–120 60–65
Sirloin joint, “well-done”, approx.1kg
1
2
95–100
4
2
6
130–140 70–75
Burger, rissoles (rack on shelf level4 and
universal tray on shelf level1)
300
5
4
15–25
9
–
Function, Temperature, Shelf level, Cooking duration, Core temperature,
Fan Plus, Conventional Heat, Eco Fan Heat, Full Grill
1
Use the rack and the universal tray.
2
Sear the meat on the cooktop first.
3
Pre-heat the oven before placing the food inside. Do not use the Boosterfunction for this
purpose.
4
Pre-heat the oven at 120°C for 15minutes. Reduce the temperature when you place the food
in the oven.
5
Pre-heat the oven for 5 minutes before placing the food inside. Do not use the
Boosterfunction for this purpose.
6
Fit the FlexiClip telescopic runners HFC70-C (if available).
7
Roast with the lid on first. Remove the lid after roasting for 90minutes and add
approx.0.5litre of liquid.
8
Roast with the lid on first. Remove the lid after roasting for 100minutes and add
approx.0.5litre of liquid.
9
Turn the food halfway through cooking.
10
If you are using a food probe, you can use the core temperature shown.
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