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Cooking charts
119
Beef
Food
(accessories)
[°C]
[min]
[°C]
Braised beef, approx.1kg
(oven dish with lid)
2150–16032120–1306--
2170–18032120–1306--
2180–190 2160–1807--
Fillet of beef, approx.1kg
(universal tray) 2180–19032 25–60 45–75
Fillet of beef, “rare”, approx.1kg1280–8542 70–80 45–48
Fillet of beef, “medium”,
approx.1kg1290–9542 80–90 54–57
Fillet of beef, “well done”,
approx.1kg1295–10042 110–130 63–66
Sirloin joint, approx.1kg
(universal tray) 2180–19032 45–55 45–75
Sirloin joint, “rare”, approx.1kg1280–8542 80–90 45–48
Sirloin joint, “medium”, approx.1kg1290–9542 110–120 54–57
Sirloin joint, “well done”,
approx.1kg1295–10042 130–140 63–66
Burgers, patties*,1 3005412–248--
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto roast, Conventional heat, Eco fan heat, Fullgrill, On,
Off
*The settings also apply for testing in accordance with EN60350-1.
1Use the rack and universal tray.
2Sear the meat on the hob first.
3Pre-heat the oven compartment before putting food inside.
4Pre-heat the oven compartment at 120°C for 15minutes. Reduce the temperature when
you place the food in the oven.
5Pre-heat the oven compartment for 5minutes before putting food inside.
6Roast with the lid on first. Then remove the lid after roasting for 90minutes and add
approx.0.5litres of liquid.
7Roast with the lid on first. Then remove the lid after roasting for 100minutes and add
approx.0.5litres of liquid.
8Turn the food halfway through cooking.
119


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