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Cooking charts
98
Beef
Food
(accessories)
[°C]
[min.]
9
[°C]
Braised beef, approx.1kg
(oven dish with lid)
2
150–160
3
2
120–130
6
--
2
170–180
3
2
120–130
6
--
2
180–190 2
160–180
7
--
Fillet of beef, approx.1kg
(universal tray)
2
180–190
3
2 25–60 53–75
Fillet of beef, “rare”, approx.1kg
1
2
80–85
4
2 70–80 53–55
Fillet of beef, “medium”, approx.1kg
1
2
90–95
4
2 80–90 60–65
Fillet of beef, “well-done”, approx.1kg
1
2
95–100
4
2 110–130 70–75
Sirloin joint, approx.1kg
(universal tray)
2
180–190
3
2 35–65 53–75
Sirloin joint, “rare”, approx.1kg
1
2
80–85
4
2 80–90 53–55
Sirloin joint, “medium”, approx.1kg
1
2
90–95
4
2 110–120 60–65
Sirloin joint, “well-done”, approx.1kg
1
2
95–100
4
2 130–140 70–75
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 Booster function for
this purpose.
4
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.
5
Pre-heat the oven for 5 minutes before placing the food inside. Do not use the
Booster function for this purpose.
6
Roast with the lid on first. Remove the lid after roasting for 90minutes and add
approx.0.5litres of liquid.
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 cooking.
9
If you have a separate food probe you can use the core temperature shown.
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