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Cooking charts
112
Pork
Food
(accessories)
[°C]
[min.]
[°C]
Pork roast /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 roast with crackling,
approx.2kg (oven dish)
180–190 2
130–150
6.7
80–90
190–200 2
130–150
7
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
8
80–90
Gammon joint, approx.1kg
(universal tray)
150–160 2
50–60
6
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
7
80–85
190–200 2
70–80
7
80–85
Bacon
1
300
4
– 4 3–5 --
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto Roast, Conventional Heat, Moisture Plus, Eco Fan Heat,
FullGrill, On, –Off
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. Reduce the temperature when you place the
food in the oven.
4
Pre-heat the oven for 5 minutes before placing the food inside.
5
Roast with the lid on first. Remove the lid after roasting for 60minutes and add
approx.0.5litres of liquid.
6
After the heating-up phase, release a burst of steam 3times manually throughout the
cooking programme.
7
Add approx. 0.5l of liquid halfway through roasting.
8
Roast with the lid on first. Remove the lid after roasting for 100minutes and add
approx.0.5litres of liquid.
9
Turn the food halfway through roasting.
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