Table of Contents
Advertisement
Cooking charts
Veal
Food
(accessories)
Braised veal, approx. 1.5 kg
(oven 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",
1
approx. 1 kg
Saddle of veal, "rare", approx. 1 kg
Saddle of veal, "medium",
1
approx. 1 kg
Saddle of veal, "well done",
1
approx. 1 kg
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto roast, Conventional heat, On, – Off
1
Use the rack and universal tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven compartment before putting food inside.
4
Pre-heat the oven compartment at 120 °C for 15 minutes. Reduce the temperature when
you place the food in the oven.
5
Roast with the lid on first. Then remove the lid after roasting for 90 minutes and add
approx. 0.5 litres of liquid.
100
[°C]
2
160–170
2
170–180
2
160–170
1
2
80–85
1
2
90–95
2
95–100
1
2
80–85
2
90–95
2
95–100
[min]
3
2
120–130
3
2
120–130
3
2
30–60
4
–
2
50–60
4
–
2
80–90
4
–
2
90–100
4
–
2
80–90
4
–
2
100–130 54–57
4
–
2
130–140 63–66
[°C]
5
--
5
--
45–75
45–48
54–57
63–66
45–48
- Quick Links:
- Time
- Installation Dimensions
Hide quick links:
Advertisement
Table of Contents
