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Cooking charts
124
Pork
Food
(accessories)
[°C]
[min.]
[°C]
Pork roast/Pork neck roast,
approx.1kg (oven dish with lid)
160–170 2
130–140
6
80–90
170–180 2
130–140
6
80–90
Pork roast with crackling,
approx.2kg (oven dish)
180–190 2
130–150
7,8,9
80–90
190–200 2
130–150
8.9
80–90
Fillet of pork, approx.350g
1
2
90–100
4
– 2 70–90 60–75
Ham roast, approx.1.5kg
(oven dish with lid)
160–170 – 2
130–160
10
80–90
Gammon joint, approx.1kg
(universal tray)
150–160 2
50–60
7
75–80
Gammon joint, approx.1kg
1
2
95–105
4
– 2 140–160 75–80
Meat loaf, approx.1kg
(universal tray)
170–180 2
60–70
8
80–85
190–200 2
70–80
8
80–85
Bacon
1
3
300
5
– 4 3–5 --
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto Roast, Conventional Heat, Eco Fan Heat, Moisture
Plus+FanPlus, FullGrill, On, –Off
1
Use the rack and the universal tray.
2
Sear the meat on the cooktop first.
3
Switch on the Crisp function.
Depending on the amount, you can also use the Economy Grill function.
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.
6
Roast with the lid on first. Remove the lid after roasting for 60minutes and add
approx.0.5litre of liquid.
7
After the heating-up phase, release a burst of steam 3times manually throughout the
cooking programme.
8
Add approx. 0.5l of liquid halfway through roasting.
9
Switch on the Crisp function 60minutes into the cooking process.
10
Roast with the lid on first. Remove the lid after roasting for 100minutes and add
approx.0.5litres of liquid.
11
Turn the food halfway through roasting.
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