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Beef
Veal
Pork
Miscellaneous
Food Amount Accessories Level Type of heating Temperature in °C Cooking time
in min.
Pot-roasted beef* 1.5 kg wire rack + baking tray 2 Reheat 140 - 150 100 - 140
Marinated beef* 1.5 kg baking tray 2 Combination 130 120 - 180
Fillet of beef, medium* 1 kg wire rack + baking tray 2 Reheat 170 ä 180 20 - 28
Thin slice of sirloin,
medium*
1 kg wire rack + baking tray 2 Hot air 170 ä 180 40 - 55
Thin slice of sirloin,
rare*
1 kg wire rack + baking tray 2 Hot air 170 ä 180 30 ä 45
Thick piece of sirloin,
medium*
1 kg wire rack + baking tray 2 Hot air 170 ä 180 45 ä 60
Thick piece of sirloin,
rare*
1 kg wire rack + baking tray 2 Hot air 170 ä 180 35 ä 50
Viennese boiled beef 1.5 kg baking tray 2 Combination 100 120 ä 150
* Sear first
Dish Amount Accessories Level Type of heating Temperature in °C Cooking time
in min.
Joint of veal, marbled 1 kg Wire rack + baking tray 2 Combination 160 ä 170 60 ä 70
Joint of veal, lean 1 kg Wire rack + baking tray 2 Combination 160 ä 170 50 - 60
Veal back* 1 kg Wire rack + baking tray 2 Combination 160 - 180 15 ä 25
Breast of veal, stuffed 1.5 kg Wire rack + baking tray 2 Combination 140 - 160 75 - 120
Viennese boiled beef 1.5 kg Baking tray 2 Combination 100 120 ä 150
* Sear first
Food Amount Accessories Level Operating
mode
Temperature in°C Cooking time
in min.
Joint without rind (e.g.
neck)
1.5 kg wire rack + baking tray 2 Combination 170 ä 180 70 ä 80
Joint with rind (crack-
ling)
1.5 kg wire rack + baking tray 2 Steam 100 20 ä 25
Combination 140 - 160 40 ä 50
Hot air 210 - 220 20
Fillet of pork* 0.5 kg wire rack + baking tray 2 Combination 160 - 180 20 ä 30
Fillet in puff pastry 1 kg baking tray 2 Combination 180 ä 200 40 ä 60
Smoked pork on the
bone
1 kg wire rack + baking tray 2 Combination 120 ä 140 60 ä 70
Smoked pork ribs sliced baking tray 2 Steam 100 15 - 20
Rolled roasting joint 1.5 kg wire rack + baking tray 2 Combination 170 ä 180 70 ä 80
* Sear first
Food Amount Accessories Level Operating
mode
Temperature
in°C
Cooking time in min.
Meat loaf made from 0.5 kg
minced meat
baking tray 2 Combination 140 - 150 45 ä 60
Saddle of venison on
the bone*
0.6 - 0.8 kg wire rack + baking tray 2 Combination 150 15 - 30
Boned leg of lamb 1.5 kg wire rack + baking tray 2 Combination initially 150 up to core temperature
65 °C
then 60 20
Saddle of lamb on the
bone*
1.5 kg wire rack + baking tray 2 Combination 160 ä 170 15 ä 25
Rabbit portions 1.5 kg wire rack + baking tray 2 Combination 150 ä 160 40 ä 60
Wiener sausages - perforated +
baking tray
3
1
Steam 80 - 85 12 - 18
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