Roasting
62
Roasting charts
Beef, veal
[°C]
*
[min]
Topside of beef, approx. 1 kg
170–180
2
100–130
3)
190–200
2
110–140
3)
Fillet of beef approx. 1 kg
1)
150–160
2)
2
20–50
4)
180–190
2)
2
20–50
4)
Sirloin joint, approx. 1 kg
1)
150–160
2)
2
30–60
4)
180–190
2)
2
30–60
4)
Veal, approx. 1.5 kg
190–200
2
70–90
3)
200–210
2
90–110
3)
Function /
Temperature /
Shelf level /
Cooking duration
Fan plus /
Conventional heat
*
If you are using FlexiClip telescopic runners (depending on model), fit them one level
lower.
1) Use the universal tray. Sear the meat on the hob first.
2) Pre-heat the oven. Do not use the Rapid heat-up function
for this.
3) Roast with the lid on first. Then remove the lid three-quarters of the way through roast-
ing and add approx. 0.5 litre liquid.
4) Depending on desired degree of cooking (when using a separate cooking thermometer):
rare: 40–45 °C, medium: 50–60 °C, well done: 60–70 °C
