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Dish
Pork
Joint of pork without rind, e.g. neck,
1.5 kg
Joint of pork without rind, e.g. neck,
1.5 kg
Joint of pork with rind, e.g. shoulder,
2 kg
Joint of pork with rind, e.g. shoulder,
2 kg
Pork tenderloin steak, 1.5 kg
Pork tenderloin steak, 1.5 kg
Pork fillet, 400 g
Pork fillet, 400 g
Pork fillet, 400 g
Smoked pork on the bone, 1 kg (with
a little added water)
Smoked pork on the bone, 1 kg
Pork steaks, 2 cm thick
Pork medallions, 3 cm thick (preheat
oven for 5 mins.)
Beef
Fillet of beef, medium, 1 kg
Fillet of beef, medium, 1 kg
Pot-roasted beef, 1.5 kg
Pot-roasted beef, 1.5 kg**
Sirloin, medium, 1.5 kg
Sirloin, medium, 1.5 kg
Viennese boiled beef, 1.5 kg
Steak, 3 cm thick, medium
Burger, 3-4 cm thick****
Veal
Joint of veal, 1.5 kg
Joint of veal, 1.5 kg
Knuckle of veal, 1.5 kg
Knuckle of veal, 1.5 kg
Lamb
Leg of lamb, boned, medium, 1.5 kg
Leg of lamb, boned, medium, 1.5 kg
Saddle of lamb on the bone*****
* Preheat
** At the start, pour approx. 100 ml of liquid into the cookware; the water tank must be topped up during operation
*** Slide the universal pan in underneath at shelf position 1
**** Turn after 2/3 of the total time
***** Do not turn
Accessories/cookware
Wire rack
Cookware, uncovered
Wire rack
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Wire rack
Cookware, uncovered
Steam container
Cookware, covered
Cookware, uncovered
Wire rack
Wire rack
Wire rack
Cookware, uncovered
Cookware, covered
Cookware, uncovered
Wire rack
Cookware, uncovered
Cookware, uncovered
Wire rack
Wire rack
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Wire rack
Cookware, uncovered
Wire rack
Tested for you in our cooking studio
Shelf posi-
Type of
Temperature in
tion
heating
°C/ grill setting
1
180-200
4
1
180-190
:
1
190-200
4
1
100
P
170-180
:
200-210
4
1
220-230
4
1
170-180
:
2
220-230
4
1
210-220*
4
2
100
P
1
210-220
4
1
160-170
:
3
2
(
3
3*
(
1
210-220
4
1
190-200
:
1
200-220
4
1
150
:
130
1
220-230
4
1
190-200
:
1
95
P
2
3
(
2
-
(
1
160-170
4
1
170-180
:
1
200-210
%
1
170-180
:
1
170-190
4
1
170-180
4
1
180-190
4
en
Steam in-
Cooking
tensity
time in
mins.
-
120-130
1
110-130
-
130-140
-
25-30
1
60-80
-
25-30
-
70-80
1
80-90
-
20-25
1
25-30
-
18-20
-
60-80
1
70-80
-
16-20
-
8-12
-
40-50
1
50-60
-
130-140
3
30
2
120-150
-
60-70
1
65-80
-
120-150
-
15-20
-
25-35
-
100-120
1
90-110
-
100-110
1
100-120
-
50-70
1
80-90
-
40-50
51
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