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Cooking charts
Beef
Food
(accessories)
Braised beef, approx. 1 kg (oven dish
with lid)
Fillet of beef, approx. 1 kg (universal
tray)
Fillet of beef (rare), approx. 1 kg
Fillet of beef (medium), approx. 1 kg
Fillet of beef (well done),
1
approx. 1 kg
Sirloin joint, approx. 1 kg (universal
tray)
Sirloin joint (rare), approx. 1 kg
Sirloin joint (medium), approx. 1 kg
Sirloin joint (well done), approx. 1 kg
Burgers, meat patties
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
Core temperature, Auto roast, Conventional heat, Eco Fan heat, Full
grill, On, – Off
*
The settings also apply to testing in accordance with EN 60350-1.
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
Pre-heat the oven for 5 minutes before putting food inside.
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
Roast with the lid on to start with. Remove the lid 100 minutes into the cooking duration and
add approx. 0.5 litres of liquid.
8
Turn the food once it has browned sufficiently (1: grill duration side 1, 2: grill duration side 2).
120
1
1
1
1
1
*,1
[°C]
2
3
150–160
2
3
170–180
180–190
2
3
180–190
2
4
80–85
2
4
90–95
2
4
95–100
2
3
180–190
2
4
80–85
2
4
90–95
2
4
95–100
5
250
[min]
2
120–130
2
120–130
–
2
160–180
2
25–60
–
2
70–80
–
2
80–90
–
2
110–130 63–66
2
35–65
–
2
80–90
–
2
110–120 54–57
–
2
130–140 63–66
1: 11–17
–
4
2: 7–10
[°C]
6
–
6
–
7
–
45–75
45–48
54–57
45–75
45–48
–
8
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