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Veal
Food
(accessories)
[°C]
[min]
6
[°C]
Braised veal, approx.1.5kg (oven dish
with lid)
2160–170 1 120–1305
2170–180 1 120–1305
Fillet of veal, approx.1kg (universal tray) 2160–17031 30–60 45–75
Fillet of veal (pink), approx.1kg1280–8541 50–60 45–48
Fillet of veal (medium), approx.1kg1290–9541 80–90 54–57
Fillet of veal (well done), approx.1kg1295–10041 90–100 63–66
Saddle of veal (pink), approx.1kg1280–8541 80–90 45–48
Saddle of veal (medium), approx.1kg1290–9541 100–130 54–57
Saddle of veal (well done), approx.1kg1295–10041 130–140 63–66
Function, Temperature, Shelf level, Cooking duration, Core temperature,
Fan plus, Conventional heat
1Use the wire rack and universal tray.
2Sear the meat on the hob first.
3Pre-heat the oven before putting food inside. Do not use the Boosteroperating mode for
this purpose.
4Pre-heat the oven at 120°C for 15minutes. Reduce the temperature when you place the food
in the oven.
5Roast with the lid on to start with. Remove the lid 90minutes into the cooking duration and
add approx.0.5litres of liquid.
6If you have a separate food probe you can use the core temperature shown.
76


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