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Dish
Joint of pork with rind, e.g. shoulder,
2 kg
Pork tenderloin steak, 1.5 kg
Pork tenderloin steak, 1.5 kg
Fillet of pork, 400 g
Fillet of pork, 400 g
Fillet of pork, 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 (do not
preheat)
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***
Saddle of lamb on the bone***
Lamb chop
Sausages
Grilled sausages
Wiener sausages
Bavarian veal sausages
* Preheat
** At the start, pour approx. 200 ml of liquid into the cookware; the water tank must be topped up during operation
*** Do not turn
**** At the start, pour approx. 100 ml of liquid into the cookware; the water tank must be topped up during operation
Accessories/cookware
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
Cookware, uncovered
Cookware, uncovered
Wire rack
Cookware, uncovered
Wire rack
Wire rack
Steam container
Steam container
Tested for you in our cooking studio
Shelf posi-
Type of
Temperature in
tion
heating
°C/ grill setting
2
100
S
170-180
<
200-210
7
2
220-230
7
2
170-180
<
3
220-230
7
3
210-220*
7
3
100
S
2
210-230
7
2
160-170
<
5
2
(
5
3*
(
2
210-220
7
2
190-200
<
2
200-220
7
2
150
<
130
2
220-230
7
2
190-200
<
2
95
S
3
3
(
4
3
(
2
160-170
7
2
170-180
<
2
200-210
%
2
170-180
<
2
170-190
7
2
170-180
7
2
180-190
7
3
200-210*
7
3
3
(
4
3
(
3
80
S
3
80
S
en
Steam in-
Cooking
tensity
time in
mins.
-
25-30
1
60-75
-
20-25
-
70-80
1
80-90
-
20-25
1
25-30
-
18-20
-
70-90
1
70-80
-
16-20
-
8-12
-
40-50
1
50-60
-
130-160
3
30
2
120-150
-
60-70
1
65-80
-
120-150
-
15-20
-
25-30
-
100-120
1
90-110
-
100-120
1
100-120
-
50-80
1
80-90
-
40-50
1
25-30
-
12-16
-
10-15
-
14-20
-
12-20
53
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