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Cooking charts
120
Veal
Food
(accessories)
[°C]
[min]
[°C]
Braised veal, approx.1.5kg
(oven dish with lid)
2160–17032120–1305--
2170–18032120–1305--
Fillet of veal, approx.1kg
(universal tray) 2160–17032 30–60 45–75
Fillet of veal, “rare”, approx.1kg1280–8542 50–60 45–48
Fillet of veal, “medium”, approx.1kg1290–9542 80–90 54–57
Fillet of veal, “well done”,
approx.1kg1295–10042 90–100 63–66
Saddle of veal, “rare”, approx.1kg1280–8542 80–90 45–48
Saddle of veal, “medium”,
approx.1kg1290–9542 100–130 54–57
Saddle of veal, “well done”,
approx.1kg1295–10042 130–140 63–66
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto roast, Conventional heat, On, Off
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.
5Roast with the lid on first. Then remove the lid after roasting for 90minutes and add
approx.0.5litres of liquid.
120


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