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Cooking charts
Beef
Food
(accessories)
Braised beef, approx. 1 kg (oven dish
with lid)
Fillet of beef, approx. 1 kg (universal
tray)
Fillet of beef, "rare", approx. 1 kg
Fillet of beef, "medium",
1
approx. 1 kg
Fillet of beef, "well-done",
1
approx. 1 kg
Sirloin joint, approx. 1 kg (universal
tray)
Sirloin joint, "rare", approx. 1 kg
Sirloin joint, "medium", approx. 1 kg
Sirloin joint, "well-done",
1
approx. 1 kg
Burgers, rissoles
Function, Temperature, Booster, Shelf level, Cooking duration, Core
temperature, Auto Roast, Conventional Heat, 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 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
Pre-heat the oven for 5 minutes before placing the food inside.
6
Roast with the lid on first. Remove the lid after roasting for 90 minutes and add
approx. 0.5 litre of liquid.
7
Roast with the lid on first. Remove the lid after roasting for 100 minutes and add
approx. 0.5 litre of liquid.
8
Turn the food once it has browned sufficiently (1: Grill duration side 1, 2: Grill duration side 2).
124
1
1
[°C]
2
150–160
2
170–180
180–190
2
180–190
1
2
80–85
2
90–95
2
95–100
2
180–190
2
80–85
1
2
90–95
2
95–100
250
3
2
120–130
3
2
120–130
–
2
160–180
3
2
25–60
4
–
2
70–80
4
–
2
80–90
4
–
2
110–130 70–75
3
2
35–65
4
–
2
80–90
4
–
2
110–120 60–65
4
–
2
130–140 70–75
1: 11–17
5
–
4
2: 7–10
[min.]
[°C]
6
–
6
–
7
–
53–75
53–55
60–65
53–75
53–55
–
8
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