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Veal
Food
(accessories)
Braised veal, approx. 1.5 kg
(roasting dish with lid)
Fillet of veal, approx. 1 kg (glass
tray)
Fillet of veal (pink), approx. 1 kg
Fillet of veal (medium), ap-
1
prox. 1 kg
Fillet of veal (well done), ap-
1
prox. 1 kg
Saddle of veal (pink), ap-
1
prox. 1 kg
Saddle of veal (medium), ap-
1
prox. 1 kg
Saddle of veal (well done), ap-
1
prox. 1 kg
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
Core temperature, Fan plus, Conventional heat, MW + Fan plus, Special
application Low temp. cooking, On, – Off
1
Use the wire rack and glass tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven before putting food inside.
4
Roast with the lid on to start with. Remove the lid 60 minutes into the cooking duration and
add approx. 0.5 litres of liquid.
+
[°C] + [W]
2
160–170
2
160–170 + 150
2
180–190
1
2
95–100
2
95–100
2
95–100
2
95–100
2
95–100
2
95–100
Cooking charts
[min]
1
120–130
1
80–90
3
–
1
20–50
–
1
50–60 45–48
–
1
80–90
–
1
85–95
–
1
80–90 45–48
–
1
120–130 54–57
–
1
140–150 63–66
[°C]
4
–
4
–
45–75
54–57
63–66
109
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