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Cooking charts
77
Pork
Food
(accessories)
[°C]
[min]
9
[°C]
Pork joint/pork neck roast, approx.1kg
(oven dish with lid)
160–170 1 130–140580–90
180–190 1 140–150580–90
Pork joint/pork neck roast, approx.1kg
(oven dish with lid)
180–190 1 140–150680–90
190–200 1 130–150680–90
Pork tenderloin, approx.350g1290–10031 70–90 60–69
Ham roast, approx.1.5kg (oven dish
with lid) 160–170 1 130–160780–90
Gammon joint, approx.1kg (universal
tray) 150–160 1 50–60 63–68
Gammon joint, approx.1kg1295–10531 140–160 63–66
Meat loaf, approx.1kg (universal tray) 170–180 1 60–70680–85
190–200 1 70–80680–85
Bacon127543 3–5
Sausages1438–158
Function, Temperature, Shelf level Cooking duration, Core temperature,
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operating mode for this purpose.
5Roast with the lid on to start with. Remove the lid 60minutes into the cooking duration and
add approx.0.5litres of liquid.
6Add approx.0.5litres of liquid halfway through the cooking duration.
7Roast with the lid on to start with. Remove the lid 100minutes into the cooking duration and
add approx.0.5litres of liquid.
8If possible, turn the food halfway through the cooking duration.
9If you have a separate food probe you can use the core temperature shown.
77


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