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Cooking charts
109
Pork
Food
(accessories)
[°C]
[min]
[°C]
Pork joint/pork neck roast,
approx.1kg (oven dish with lid)
160–170 2130–140580–90
170–180 2130–140580–90
Pork joint with crackling,
approx.2kg (oven dish)
180–190 2130–1506.7 80–90
190–200 2130–150780–90
Fillet of pork, approx.350g1290–10032 70–90 60–69
Ham roast, approx.1.5kg
(oven dish with lid) 160–170 2130–160880–90
Gammon joint, approx.1kg
(universal tray) 150–160 250–60663–68
Gammon joint, approx.1kg1295–10532 140–160 63–66
Meat loaf, approx.1kg
(universal tray)
170–180 260–70780–85
190–200 270–80780–85
Bacon130044 3–5 --
Sausage1220438–159--
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto roast, Conventional heat, Moisture plus, Eco fan heat,
Fullgrill, On, Off
1Use the 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.
5Roast with the lid on first. Then remove the lid after roasting for 60minutes and add
approx.0.5litres of liquid.
6After the heating-up phase, manually inject 3bursts of steam at intervals throughout the
cooking duration.
7Add approx. 0.5litres of liquid halfway through cooking.
8Roast with the lid on first. Then remove the lid after roasting for 100minutes and add
approx.0.5litres of liquid.
9Turn the food halfway through cooking.
109


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