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Cooking charts
Pork
Food
(accessories)
Pork joint/pork neck roast,
approx. 1 kg (oven dish with lid)
Pork joint with crackling,
approx. 2 kg (oven dish)
Pork tenderloin, approx. 350 g
Ham roast, approx. 1.5 kg (oven
dish with lid)
Gammon joint, approx. 1 kg
(universal tray)
Gammon joint, approx. 1 kg
Meat loaf, approx. 1 kg (universal
tray)
1
Bacon
1
Sausages
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
Core temperature, Auto roast, Conventional heat, Moisture plus + Fan plus,
Eco Fan heat, Full grill, On, – Off
1
Use the baking and roasting rack and universal tray.
2
Sear the meat on the hob first.
3
Turn on the Crisp function.
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 60 minutes into the cooking duration and
add approx. 0.5 litres of liquid.
7
Over the cooking duration, release a burst of steam 3 times manually after the heating-up
phase.
8
Add approx. 1 litre of liquid halfway through the cooking duration.
9
Turn on the Crisp function 60 minutes into the cooking process.
10
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.
11
Turn the food halfway through cooking.
122
160–170
170–180
180–190
190–200
1
2
90–100
160–170
160–170
1
2
95–105
170–180
190–200
3
3
[°C]
2
2
2
2
4
–
2
–
2
2
4
–
2
2
2
5
–
4
250
5
–
3
220
[min]
[°C]
6
80–90
140–150
6
80–90
130–140
7,8
80–90
140–160
8,9
80–90
130–150
70–90
63–69
10
80–90
130–160
7
63–68
55–65
140–160
63–66
8
80–85
60–70
8
80–85
70–80
3–5
–
11
–
8–15
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