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Cooking charts
Veal
Food
(accessories)
Braised veal, approx. 1.5 kg (oven
dish with lid)
Fillet of veal, approx. 1 kg (universal
tray)
Fillet of veal (pink), approx. 1 kg
Fillet of veal (medium), approx. 1 kg
Fillet of veal (well done),
1
approx. 1 kg
Saddle of veal (pink), approx. 1 kg
Saddle of veal (medium),
1
approx. 1 kg
Saddle of veal (well done),
1
approx. 1 kg
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
Core temperature, Auto roast, Conventional heat, On, – Off
1
Use the baking and roasting rack and universal tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven before putting food inside.
4
Pre-heat the oven at 120 °C for 15 minutes. Reduce the temperature when you place the food
in the oven.
5
Fit the FlexiClip runners HFC (if available).
6
Roast with the lid on to start with. Remove the lid 90 minutes into the cooking duration and
add approx. 0.5 litres of liquid.
7
If you are using a food probe, you can use the core temperature shown.
98
[°C]
2
160–170
2
170–180
2
160–170
1
2
80–85
1
2
90–95
2
95–100
1
2
80–85
2
90–95
2
95–100
[min]
3
5
2
120–130
3
5
2
120–130
3
5
30–60
2
4
5
–
50–60
2
4
5
–
80–90
2
4
5
–
90–100
2
4
5
–
80–90
2
4
5
–
100–130 54–57
2
4
5
–
130–140 63–66
2
7
[°C]
6
–
6
–
45–75
45–48
54–57
63–66
45–48
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