Operation Manual

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Rolled sole, stuffed, 150 g each perforated 85 100 12-15

Turbot, 300 g each perforated 80-90 100 12-16

Bass, 150 g each perforated 80-90 100 15-20

Pike-perch, 250 g each unperforated 80-90 100 12-15

Meat

The cooking times given are only a recommendation. The effective cooking time depends on the

temperature of the food and the roasting time on the hob. For precise control use the meat probe. Refer to

the chapter “Meat Probe” for tips on using the meat probe and the temperature table for the different

meats.

Meat – roasting at higher temperatures

•

Time to settle down: wrap the meat in aluminium foil and leave to rest for 10-15 minutes after roasting.

The meat can “settle down”. More juices will stay in the meat when cutting it open.

•

To roast the meat rare or medium: open the oven door when the core temperature is 5 °C below the

required value and wait until the value has been reached. This prevents overcooking and gives the meat

time to settle down.

•

When using the perforated cooking insert or the wire rack, place the unperforated cooking insert on

the level below. Fill with a small amount of water to avoid residues burning in. You can add vegetables,

wine, spices or herbs to get a delicious base for sauce.

Dish Cooking Temperature Moisture Cooking time

insert in °C in % in minutes

Entrecôte, medium rare, 350 g each unperforated 170-180 0-30 10-20

Fillet in puff pastry, medium rare, 600 g unperforated with 180-200 80-100 30-45

baking paper

Back of veal, medium rare, 1 kg unperforated 160-180 0-60 20-30

Smoked pork chop, sliced unperforated 100 100 15-20

Roast pork with rind, 1.5 kg, wire rack, 1) 115 100 30-40

well-done* unperforated 2) 150-160 60-80 40-50

3) 220-230 0 30-40

Leg of lamb, medium rare, 1.5 kg unperforated 170-180 0-60 60-80

Back of venison, medium rare, 500 g each unperforated 160-180 0-30 12-18

*Fillet in puff pastry: cut the rind crosswise before roasting. Use the meat probe: during the second step a core

temperature of about 65 °C should be reached, roast to about 75-80 °C in the third step.