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Cooking charts
Veal
Food
(accessories)
Braised veal, approx. 1.5 kg (roasting
dish with lid)
Fillet of veal, approx. 1 kg (universal
tray)
Fillet of veal, "rare", approx. 1 kg
Fillet of veal, "medium", approx. 1 kg
Fillet of veal, "well-done",
1
approx. 1 kg
Saddle of veal, "rare", approx. 1 kg
Saddle of veal, "medium",
1
approx. 1 kg
Saddle of veal, "well-done",
1
approx. 1 kg
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto Roast, Conventional Heat, On, – Off
1
Use the rack and the universal tray.
2
Sear the meat on the cooktop first.
3
Pre-heat the oven before placing the food inside.
4
Pre-heat the oven at 120 °C for 15 minutes. Reduce the temperature when you place the food
in the oven.
5
Fit the FlexiClip telescopic runners HFC (if available).
6
Roast with the lid on first. Remove the lid after roasting for 90 minutes and add
approx. 0.5 litre of liquid.
7
If you are using a food probe, you can use the core temperature shown.
118
[°C]
2
160–170
2
170–180
2
160–170
1
2
80–85
1
2
90–95
2
95–100
1
2
80–85
2
90–95
2
95–100
[min.]
3
5
2
120–130
3
5
2
120–130
3
5
30–60
2
4
5
–
50–60
2
4
5
–
80–90
2
4
5
–
90–100
2
4
5
–
80–90
2
4
5
–
100–130 60–65
2
4
5
–
130–140 70–75
2
7
[°C]
6
–
6
–
53–75
53–55
60–65
70–75
53–55
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