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Veal
Food
(accessories)
Braised veal, approx. 1.5 kg (roasting
dish with lid)
Fillet of veal, approx. 1 kg (universal tray)
Fillet of veal, "rare", approx. 1 kg
Fillet of veal, "medium", approx. 1 kg
Fillet of veal, "well-done", approx. 1 kg
Saddle of veal, "rare", approx. 1 kg
Saddle of veal, "medium", approx. 1 kg
Saddle of veal, "well-done",
1
approx. 1 kg
Function, Temperature, Shelf level, Cooking duration, Core temperature,
Fan Plus, Conventional Heat
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 15 minutes. Reduce the temperature when you place the food
in the oven.
5
Fit the FlexiClip telescopic runners HFC 70-C (if available).
6
Roast with the lid on first. Remove the lid after roasting for 90 minutes and add
approx. 0.5 litre of liquid.
7
If you have a separate food probe you can use the core temperature shown.
2
160–170
2
170–180
2
160–170
1
2
1
2
1
2
95–100
1
2
1
2
2
95–100
Cooking charts
[°C]
3
5
2
120–130
3
5
2
120–130
3
5
2
4
5
80–85
2
4
5
90–95
2
4
5
2
4
5
80–85
2
4
5
100–130 60–65
90–95
2
4
5
130–140 70–75
2
7
[min.]
[°C]
6
--
6
--
30–60
53–75
50–60
53–55
80–90
60–65
90–100
70–75
80–90
53–55
87
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