User Manual

Cooking charts
99
Veal
Food
(accessories)


[°C]
 

[min.]

6
[°C]
Braised veal, approx.1.5kg
(oven dish with lid)

2
160–170
3
 2
120–130
5
--

2
170–180
3
 2
120–130
5
--
Fillet of veal, approx.1kg
(universal tray)

2
160–170
3
 2 30–60 53–75
Fillet of veal, “rare”, approx.1kg
1

2
80–85
4
– 2 50–60 53–55
Fillet of veal, “medium”, approx.1kg
1

2
90–95
4
– 2 80–90 60–65
Fillet of veal, “well-done”,
approx.1kg
1

2
95–100
4
– 2 90–100 70–75
Function, Temperature, Shelf level, Cooking duration, Core temperature,
Fan Plus, Conventional Heat
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. Do not use the Booster function for
this purpose.
4
Pre-heat the oven at 120°C for 15minutes. Do not use the Booster function for this
purpose. Reduce the temperature when you place the food in the oven.
5
Roast with the lid on first. Remove the lid after roasting for 90minutes and add
approx.0.5litres of liquid.
6
If you have a separate food probe you can use the core temperature shown.