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Cooking charts
125
Veal
Food
(accessories)
+
[°C] + [W]
[min.]
[°C]
Braised veal, approx.1.5kg
(oven dish with lid)
2
170–180 1
90–100
4
--
2
160–170 + 150 1
80–90
4
--
Fillet of veal, approx.1kg
(glass tray)
2
160–170
3
1 30–40 53–75
Fillet of veal, “rare”,
approx.1kg
1
2
80–85
3
– 1 50–60 53–55
Fillet of veal, “medium”,
approx.1kg
1
2
90–95
3
– 1 80–90 60–65
Fillet of veal, “well-done”,
approx.1kg
1
2
95–100
3
– 1 85–95 70–75
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto Roast, Microwave+Fan Plus, Conventional Heat,
Special applications - Low temperature cooking, On, –Off
1
Use the rack and glass tray.
2
Sear the meat on the cooktop first.
3
Pre-heat the oven before placing the food inside.
4
Roast with the lid on first. Remove the lid after roasting for 60minutes and add
approx.0.5litre of liquid.
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