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Cooking charts
100
Pork
Food
(accessories)
[°C]
[min.]
9
[°C]
Pork joint/pork neck roast, approx.1kg
(oven dish with lid)
160–170 2
130–140
5
80–90
170–180 2
130–140
5
80–90
Pork joint with crackling, approx.2kg
(oven dish)
180–190 2
130–150
6
80–90
190–200 2
130–150
6
80–90
Fillet of pork, approx.350g
1
2
90–100
3
2 70–90 60–75
Ham roast, approx.1.5kg
(oven dish with lid)
160–170 2
130–160
7
80–90
Gammon joint, approx.1kg
(universal tray)
150–160 2 50–60 75–80
Gammon joint, approx.1kg
1
2
95–105
3
2 140–160 75–80
Meat loaf, approx.1kg
(universal tray)
170–180 2
60–70
6
80–85
190–200 2
70–80
6
80–85
Bacon
1
250
4
4 3–5 --
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 at 120°C for 15minutes. Do not use the Booster function for this
purpose. Reduce the temperature when you place the food in the oven.
4
Pre-heat the oven for 5 minutes before placing the food inside. Do not use the
Booster function for this purpose.
5
Roast with the lid on first. Remove the lid after roasting for 60minutes and add
approx.0.5litres of liquid.
6
Add approx. 0.5l of liquid halfway through roasting.
7
Roast with the lid on first. Remove the lid after roasting for 100minutes and add
approx.0.5litres of liquid.
8
Turn the food halfway through roasting.
9
If you have a separate food probe you can use the core temperature shown.
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