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Beef
Food
(accessories)
Braised beef, approx. 1 kg (oven dish
with lid)
Fillet of beef, approx. 1 kg (universal
tray)
Fillet of beef (rare), approx. 1 kg
Fillet of beef (medium), approx. 1 kg
Fillet of beef (well done), approx. 1 kg
Sirloin joint, approx. 1 kg (universal tray)
Sirloin joint (rare), approx. 1 kg
Sirloin joint (medium), approx. 1 kg
Sirloin joint (well done), approx. 1 kg
Burger, meat patties (wire rack on shelf
level 4 and universal tray on shelf level 1)
Operating mode, Temperature, Shelf level, Cooking duration, Core
temperature, Fan plus, Conventional heat, Eco Fan heat, Full grill
1
Use the wire rack and universal tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven before putting food inside. Do not use the Booster operating mode for
this purpose.
4
Pre-heat the oven at 120 °C for 15 minutes. Reduce the temperature when you place the food
in the oven.
5
Pre-heat the oven for 5 minutes before putting food inside. Do not use the
Booster operating mode for this purpose.
6
Fit the FlexiClip runners HFC 70-C (if available).
7
Roast with the lid on to start with. Remove the lid 90 minutes into the cooking duration and
add approx. 0.5 litres of liquid.
8
Roast with the lid on to start with. Remove the lid 100 minutes into the cooking duration and
add approx. 0.5 litres of liquid.
9
If possible, turn the food halfway through the cooking duration.
10
If you have a separate food probe you can use the core temperature shown.
2
2
2
2
1
2
1
2
1
2
2
1
2
1
2
1
2
Cooking charts
[°C]
3
6
150–160
2
3
6
170–180
2
6
180–190
2
3
6
180–190
2
4
6
80–85
2
4
6
90–95
2
4
6
95–100
2
3
6
180–190
2
4
6
80–85
2
4
6
90–95
2
4
6
95–100
2
5
4
250
10
[min]
[°C]
7
--
120–130
7
--
120–130
8
--
160–180
25–60
45–75
70–80
45–48
80–90
54–57
110–130 63–66
35–65
45–75
80–90
45–48
110–120 54–57
130–140 63–66
9
--
15–25
83
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