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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", 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
Burger, rissoles (rack on shelf level 4 and
universal tray on shelf level 1)
Function, Temperature, Shelf level, Cooking duration, Core temperature,
Fan Plus, Conventional Heat, Eco Fan Heat, Full Grill
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
Pre-heat the oven for 5 minutes before placing the food inside. Do not use the
Booster function for this purpose.
6
Fit the FlexiClip telescopic runners HFC 70-C (if available).
7
Roast with the lid on first. Remove the lid after roasting for 90 minutes and add
approx. 0.5 litre of liquid.
8
Roast with the lid on first. Remove the lid after roasting for 100 minutes and add
approx. 0.5 litre of liquid.
9
Turn the food halfway through cooking.
10
If you are using a food probe, you can use the core temperature shown.
86
2
150–160
2
170–180
2
180–190
1
2
1
2
1
2
2
180–190
1
2
1
2
1
2
[°C]
3
6
2
120–130
3
6
2
120–130
6
180–190
2
160–180
3
6
2
4
6
80–85
2
4
6
90–95
2
4
6
95–100
2
3
6
2
4
6
80–85
2
4
6
90–95
2
4
6
95–100
2
5
4
300
10
[min.]
[°C]
7
–
7
–
8
–
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
9
–
15–25
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