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Cooking charts
Pork
Food
(accessories)
Pork joint/pork neck roast, approx. 1 kg
(oven dish with lid)
Pork joint with crackling, approx. 2 kg
(oven dish)
Fillet of pork, approx. 350 g
Ham roast, approx. 1.5 kg
(oven dish with lid)
Gammon joint, approx. 1 kg
(universal tray)
Gammon joint, approx. 1 kg
Meat loaf, approx. 1 kg
(universal tray)
1
Bacon
1
Sausage
Function, Temperature, Shelf level Cooking duration, Core temperature,
Fan plus, Conventional heat, Eco fan heat, Full grill
1
Use the rack and universal tray.
2
Sear the meat on the hob first.
3
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.
4
Pre-heat the oven for 5 minutes before putting food inside. Do not use the Booster
function for this purpose.
5
Roast with the lid on first. Then remove the lid after roasting for 60 minutes and add ap-
prox. 0.5 litres of liquid.
6
Add approx. 0.5 litres of liquid halfway through the cooking duration.
7
Roast with the lid on first. Then remove the lid after roasting for 100 minutes and add
approx. 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.
94
1
1
[°C]
160–170
2
170–180
2
180–190
2
190–200
2
2
3
2
90–100
160–170
2
150–160
2
2
3
2
95–105
170–180
2
190–200
2
4
4
250
4
3
250
9
[min]
[°C]
5
80–90
130–140
5
80–90
130–140
6
80–90
130–150
6
80–90
130–150
70–90
60–69
7
80–90
130–160
50–60
63–68
140–160 63–66
6
80–85
60–70
6
80–85
70–80
3–5
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8
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8–15
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