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Food
Pork: Pork chop
Pork: Meatloaf
Pork: Knuckle of
pork (pre-cooked)
Veal: Roast veal
Veal: Knuckle of
veal
Lamb: Roast lamb,
leg of lamb
Lamb: Saddle of
lamb
Poultry
Half Chicken
Duck
Goose
Turkey
Turkey
10.14 Low temperature
cooking
Use the function to prepare lean, tender
pieces of meat and fish.
The oven gets the pre set temperature
and a signal operates. Then, the oven
automatically sets to a lower temperature
to continue cooking.
Always cook without a lid in
Low Temperature Cooking.
You cannot use Low
temperature cooking
together with the clock
functions: Duration and End.
Food
Roast beef (well done) 800 - 1000 g
Quantity (kg)
1 - 1.5
0.75 - 1
0.75 - 1
1
1.5 - 2
1 - 1.5
1 - 1.5
1 - 1.5
0.5 - 1
1.5 - 2
3.5 - 5
2.5 - 3.5
4 - 6
Quantity
Temperature
(°C)
150
Temperature
Time (min)
(°C)
160 - 180
60 - 90
160 - 170
45 - 60
150 - 170
90 - 120
160 - 180
90 - 120
160 - 180
120 - 150
150 - 170
75 - 120
160 - 180
60 - 90
190 - 210
45 - 75
190 - 210
35 - 50
180 - 200
75 - 105
160 - 180
135 - 210
160 - 180
105 - 150
140 - 160
150 - 240
1. Sear the meat in the deep pan (if
present) in a very high heat.
2. Put the meat in a roasting tin or
directly on the wire shelf. Put the tray
below the shelf to catch the fat.
3. Set oven function Low temperature
cooking, change the temperature, if
necessary, and cook until done (see
the table).
Preheating time (min) Shelf po-
Rare
90 - 110
ENGLISH
Shelf posi-
tion
2
2
2
2
2
2
2
2
2
1
1
1
1
sition
Medium
130 - 140
2
27
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