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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), approx. 1 kg
Fillet of beef (well done), approx. 1 kg
Roast beef, approx. 1 kg (universal tray)
Roast beef (rare), approx. 1 kg
Roast beef (medium), approx. 1 kg
Roast beef (well done), approx. 1 kg
Burger, meat patties
roasting rack on shelf level 4 and
universal tray on shelf level 1)
Operating mode, Temperature, Shelf level, Cooking duration, Core
temperature, Fan plus, Conventional heat, Eco Fan heat, Full grill
*
The settings also apply to testing in accordance with EN 60350-1.
1
Use the baking and roasting rack and universal tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven before putting food inside. Do not use the Booster operating mode for
this purpose.
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 putting food inside. Do not use the
Booster operating mode for this purpose.
6
Fit the FlexiClip runners HFC 70-C (if available).
7
Roast with the lid on to start with. Remove the lid 90 minutes into the cooking duration and
add approx. 0.5 litres of liquid.
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.
86
1
1
1
1
1
*
(baking and
[°C]
2
150–160
2
170–180
180–190
2
180–190
2
80–85
2
90–95
1
2
95–100
2
180–190
2
80–85
2
90–95
2
95–100
300
[min]
3
6
2
120–130
3
6
2
120–130
6
2
160–180
3
6
25–60
2
4
6
70–80
2
4
6
80–90
2
4
6
110–130 63–66
2
3
6
35–65
2
4
6
80–90
2
4
6
110–120 54–57
2
4
6
130–140 63–66
2
5
4
15–25
10
[°C]
7
–
7
–
8
–
45–75
45–48
54–57
45–75
45–48
9
–
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