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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, Booster, Shelf level, Cooking duration, Core
temperature, Auto Roast, Conventional Heat, Moisture Plus, Eco Fan Heat,
Full Grill, On, – Off
1
Use the rack and the universal tray.
2
Sear the meat on the cooktop 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 placing the food inside.
5
Fit the FlexiClip telescopic runners HFC (if available).
6
Roast with the lid on first. Remove the lid after roasting for 60 minutes and add approx. 0.5 l
of liquid.
7
After the heating-up phase, release a burst of steam 3 times manually throughout the cooking
programme.
8
Add approx. 1 l of liquid halfway through roasting.
9
Roast with the lid on first. Remove the lid after roasting for 100 minutes and add approx. 0.5 l
of liquid.
10
Turn the food halfway through cooking.
11
If you are using a food probe, you can use the core temperature shown.
160–170
170–180
180–190
190–200
1
2
90–100
160–170
160–170
1
2
95–105
170–180
190–200
Cooking charts
[°C]
5
2
5
2
5
2
5
2
3
5
–
2
5
–
2
5
2
3
5
–
2
5
2
5
2
4
–
4
250
4
5
–
220
3
11
[min.]
[°C]
6
80–90
140–150
6
80–90
130–140
7.8
80–90
140–160
8
80–90
130–150
70–90
60–75
9
80–90
130–160
7
75–80
55–65
140–160
75–80
8
80–85
60–70
8
80–85
70–80
3–5
–
10
–
8–15
119
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