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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)
Pork tenderloin, 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
Sausages
Operating mode, Temperature, Shelf level, Cooking duration, Core tem-
perature, Fan plus, Conventional heat, Eco Fan heat, Full grill
1
Use the baking and roasting rack and universal tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven at 120 °C for 15 minutes. 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 oper-
ating mode for this purpose.
5
Fit the FlexiClip runners HFC (if available).
6
Roast with the lid on to start with. Remove the lid 60 minutes into the cooking duration and
add approx. 0.5 litres of liquid.
7
Add approx. 0.5 litres of liquid halfway through the cooking duration.
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
Turn the food halfway through cooking.
10
If you are using a food probe, you can use the core temperature shown.
84
1
1
[°C]
5
160–170
2
5
170–180
2
5
180–190
2
5
190–200
2
2
3
5
90–100
2
5
160–170
2
5
150–160
2
2
3
5
95–105
2
5
170–180
2
5
190–200
2
4
4
300
4
5
220
3
10
[min]
[°C]
6
80–90
130–140
6
80–90
140–160
7
80–90
130–150
7
80–90
130–150
70–90
60–69
8
80–90
130–160
50–60
63–68
140–160 63–66
7
80–85
60–70
7
80–85
70–80
3–5
–
9
–
8–15
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