Cooking charts
98
Veal
Food
(accessories)
[°C]
[min]
7
[°C]
Braised veal, approx. 1.5 kg (oven
dish with lid)
2
160–170
3
2
5
120–130
6
–
2
170–180
3
2
5
120–130
6
–
Fillet of veal, approx. 1 kg (universal
tray)
2
160–170
3
2
5
30–60
45–75
Fillet of veal (pink), approx. 1 kg
1
2
80–85
4
–
2
5
50–60
45–48
Fillet of veal (medium), approx. 1 kg
1
2
90–95
4
–
2
5
80–90
54–57
Fillet of veal (well done),
approx. 1 kg
1
2
95–100
4
–
2
5
90–100
63–66
Saddle of veal (pink), approx. 1 kg
1
2
80–85
4
–
2
5
80–90
45–48
Saddle of veal (medium),
approx. 1 kg
1
2
90–95
4
–
2
5
100–130 54–57
Saddle of veal (well done),
approx. 1 kg
1
2
95–100
4
–
2
5
130–140 63–66
Operating mode,
Temperature,
Booster,
Shelf level,
Cooking duration,
Core temperature,
Auto roast,
Conventional heat,
On,
–
Off
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.
4
Pre-heat the oven at 120 °C for 15 minutes. Reduce the temperature when you place the food
in the oven.
5
Fit the FlexiClip runners HFC (if available).
6
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.
7
If you are using a food probe, you can use the core temperature shown.
Summary of Contents for 11 190 803
Page 84: ...Installation INSTALLATION 84 Side view A H 71xx 43 mm H 72xx 47 mm ...
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