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Roasting
Roasting charts
Beef, veal
Topside of beef, approx. 1 kg
Fillet of beef approx. 1 kg
Sirloin joint, approx. 1 kg
Veal, approx. 1.5 kg
Function / Temperature / Shelf level / Cooking duration
Fan plus / Conventional heat
* If you are using FlexiClip telescopic runners (depending on model), fit them one level
lower.
1) Use the universal tray. Sear the meat on the hob first.
2) Pre-heat the oven. Do not use the Rapid heat-up function for this.
3) Roast with the lid on first. Then remove the lid three-quarters of the way through roast-
ing and add approx. 0.5 litre liquid.
4) Depending on desired degree of cooking (when using a separate cooking thermometer):
rare: 40–45 °C, medium: 50–60 °C, well done: 60–70 °C
62
1)
1)
[°C]
170–180
190–200
2)
150–160
2)
180–190
2)
150–160
2)
180–190
190–200
200–210
*
[min]
3)
2
100–130
3)
2
110–140
4)
2
20–50
4)
2
20–50
4)
2
30–60
4)
2
30–60
3)
2
70–90
3)
2
90–110
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