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Cooking charts
93
Veal
Food
(accessories)
[°C]
[min.]
7
[°C]
Braised veal, approx.1.5kg (roasting
dish with lid)
2
160–170
3
2
5
120–130
6
–
2
170–180
3
2
5
120–130
6
–
Fillet of veal, approx.1kg (universal tray)
2
160–170
3
2
5
30–60 53–75
Fillet of veal, “rare”, approx.1kg
1
2
80–85
4
2
5
50–60 53–55
Fillet of veal, “medium”, approx.1kg
1
2
90–95
4
2
5
80–90 60–65
Fillet of veal, “well-done”, approx.1kg
1
2
95–100
4
2
5
90–100 70–75
Saddle of veal, “rare”, approx.1kg
1
2
80–85
4
2
5
80–90 53–55
Saddle of veal, “medium”, approx.1kg
1
2
90–95
4
2
5
100–130 60–65
Saddle of veal, “well-done”,
approx.1kg
1
2
95–100
4
2
5
130–140 70–75
Function, Temperature, Shelf level, Cooking duration, Core temperature,
Fan Plus, Conventional Heat
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
Fit the FlexiClip telescopic runners HFC70-C (if available).
6
Roast with the lid on first. Remove the lid after roasting for 90minutes and add
approx.0.5litre of liquid.
7
If you are using a food probe, you can use the core temperature shown.
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