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Cooking charts
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
*,1
Burgers, patties
Function, Temperature, Shelf level Cooking duration, Core temperature,
Fan plus, Conventional heat, Eco fan heat, Full grill
*
The settings also apply for testing in accordance with EN 60350-1.
1
Use the 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 function for this
purpose.
4
Pre-heat the oven at 120 °C for 15 minutes. Do not use the Booster function for this
purpose. 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
function for this purpose.
6
Roast with the lid on first. Then remove the lid after roasting for 90 minutes and add ap-
prox. 0.5 litres of liquid.
7
Roast with the lid on first. Then remove the lid after roasting for 100 minutes and add ap-
prox. 0.5 litres of liquid.
8
Turn the food halfway through cooking.
9
If you have a separate food probe you can use the core temperature shown.
92
1
1
1
1
1
1
[°C]
2
3
2
150–160
2
3
2
170–180
2
180–190
2
2
3
2
180–190
2
4
2
80–85
2
4
2
90–95
2
4
2
95–100
2
3
2
180–190
2
4
2
80–85
2
4
2
90–95
2
4
2
95–100
250
4
9
[min]
[°C]
6
--
120–130
6
--
120–130
7
--
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
8
--
15–25
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