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Cooking charts
134
Beef
Food
(accessories)
[°C]
[min]
[°C]
Braised beef, approx.1kg
(oven dish with lid)
2150–16032120–1305--
2170–18032120–1305--
2180–190 2160–1806--
Fillet of beef, approx.1kg
(universal tray) 2180–19032 25–60 45–75
Fillet of beef, “rare”, approx.1kg1280–85 2 70–80 45–48
Fillet of beef, “medium”,
approx.1kg1290–95 2 80–90 54–57
Fillet of beef, “well done”,
approx.1kg1295–100 2 110–130 63–66
Sirloin joint, approx.1kg
(universal tray) 2180–19032 35–65 45–75
Sirloin joint, “rare”, approx.1kg1280–85 2 80–90 45–48
Sirloin joint, “medium”, approx.1kg1290–95 2 110–120 54–57
Sirloin joint, “well done”,
approx.1kg1295–100 2 130–140 63–66
Burgers, patties*,1 3004412–247--
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto roast, Conventional heat, Eco fan heat, Low temperature
cooking special application, 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 before putting food inside.
4Pre-heat the oven for 5minutes before putting food inside.
5Roast with the lid on first. Then remove the lid after roasting for 90minutes and add
approx.0.5litres of liquid.
6Roast with the lid on first. Then remove the lid after roasting for 100minutes and add
approx.0.5litres of liquid.
7Turn the food halfway through cooking.
134


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