Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Beef roast, 1.5 kg, well-done wire rack 1) 220-230 100 20
2) 150-160 30-60** 60-80
Roast beef, medium rare, 1 kg unperforated 160-180 0-30 40-60
Pork roast, 1.5 kg (collar or shoulder), wire rack 1) 220-230 100 20
well-done 2) 160-170 30-60** 60-90
To heat up boiled sausages unperforated 85-90 100 10-20
(e.g. Lyoner, white sausage)
**30% moisture is sufficient when using the unperforated cooking insert with added liquid.
Meat – Low-temperature Cooking
•
Seared meat matures over a longer time at a low temperature in the oven. The food will remain juicy
and preserve most of its nutrients.
•
30% moisture means “Cooking in own moisture”. With this setting no additional steam is added, but
the air flap remains closed. Thus, the natural moisture of the food remains in the oven and prevents the
meat from drying out.
•
For hygenic reasons, briefly sear the meat from all sides in a hot pan on the hob before putting it in the
oven. This will give the roast the typical flavour.
•
Please note that the core temperature of the food will always stay below the set temperature in the
oven. As a recommendation, set the oven temperature 10-15°C higher than the required core
temperature.
•
Take the meat from the fridge one hour before cooking.
•
You can reduce the temperature to 60 °C towards the end of the cooking time (for example if your
guests arrive late).
•
Serve on warmed dishes.
Dish Cooking Temperature Moisture Cooking time
insert in °C in % in minutes
Duck breast, medium, 350 g each unperforated 70-80 30 40-60
Entrecôte, medium, 350 g each unperforated 70-80 30 40-70
Leg of lamb, without bone, tied, unperforated 70-80 30 180-240
medium, 1.5 kg
Roast beef, medium, 1-1.5 kg unperforated 70-80 30 150-210
Pork medaillons, well-done, 70 g each unperforated 80 30 50-70
Beef steaks, medium, 200 g each unperforated 70-80 30 30-60
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