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Cooking charts
82
Pork
Food
(accessories)
[°C]
[min]
10
[°C]
Pork joint/pork neck roast, approx.1kg
(oven dish with lid)
160–170 25130–140680–90
170–180 25130–140680–90
Pork joint with crackling, approx.2kg
(oven dish)
180–190 25130–150780–90
190–200 25130–150780–90
Pork tenderloin, approx.350g1290–10032570–90 60–69
Ham roast, approx.1.5kg (oven dish
with lid) 160–170 25130–160880–90
Gammon joint, approx.1kg (universal
tray) 150–160 2550–60 63–68
Gammon joint, approx.1kg1295–105325140–160 63–66
Meat loaf, approx.1kg (universal tray) 170–180 2560–70780–85
190–200 2570–80780–85
Bacon125044 3–5
Sausages12504358–159
Operating mode, Temperature, Shelf level, Cooking duration, Core tem-
perature, Fan plus, Conventional heat, Eco Fan heat, Full grill
1Use the wire rack and universal tray.
2Sear the meat on the hob first.
3Pre-heat the oven at 120°C for 15minutes. Reduce the temperature when you place the food
in the oven.
4Pre-heat the oven for 5minutes before putting food inside. Do not use the Boosteroper-
ating mode for this purpose.
5Fit the FlexiClip runners HFC70-C (if available).
6Roast with the lid on to start with. Remove the lid 60minutes into the cooking duration and
add approx.0.5litres of liquid.
7Add approx.0.5litres of liquid halfway through the cooking duration.
8Roast with the lid on to start with. Remove the lid 100minutes into the cooking duration and
add approx.0.5litres of liquid.
9If possible, turn the food halfway through the cooking duration.
10 If you have a separate food probe you can use the core temperature shown.
82


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