Cooking charts
127
Veal
Food
(accessories)
[°C]
[min.]
[°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,
Booster,
Shelf level,
Cooking duration,
Core
temperature,
Auto Roast,
Conventional Heat,
On,
–
Off
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.
4
Pre-heat the oven at 120 °C for 15 minutes. 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.
