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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",
1
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",
1
approx. 1 kg
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto Roast, Conventional Heat, Eco Fan Heat, Special
application - Low temperature cooking, Full Grill, On, – Off
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.
4
Pre-heat the oven for 5 minutes before placing the food inside.
5
Roast with the lid on first. Remove the lid after roasting for 90 minutes and add
approx. 0.5 litres of liquid.
6
Roast with the lid on first. Remove the lid after roasting for 100 minutes and add
approx. 0.5 litres of liquid.
7
Turn the food halfway through roasting.
124
[°C]
2
150–160
2
170–180
2
180–190
2
180–190
1
2
80–85
2
90–95
2
95–100
2
180–190
1
2
80–85
1
2
90–95
2
95–100
3
2
3
2
–
2
3
2
–
2
–
2
–
2
3
2
–
2
–
2
–
2
[min.]
[°C]
5
–
120–130
5
–
120–130
6
–
160–180
25–60
53–75
70–80
53–55
80–90
60–65
110–130 70–75
35–65
53–75
80–90
53–55
110–120 60–65
130–140 70–75
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