Using the cooking programs
User manual 146
Dish
Points to note
°C min °C
Venison trimmed off bone
135 - 72
Rub with fat or marinate if required
Venison pie
150 - 72
Always use pie funnels
Fillet of beef, medium
125 - 50
Fillet of beef Wellington
150 - 48
brush pastry lightly with egg, sauté
fillet first
Braised beef
130 - 82
Roast beef, medium
125 - 50
Rump steak 200g
210 - 48
Escalope
210 8-11 -
switch on Crisp&Tasty (level 2)
Roast pork
130 - 78
Pork fillet joint
210 - 53
Pork fillet medallion
210 - 48
Neck of pork
135 - 78
Loin of pork joint
135 - 72
Knuckle of pork
135 - 72
steam first for 10 minutes, then score
the rind
Veal sausage
65 10-20 -
Wiener sausage / Frankfur-
ter
75 10-20 -
Leg of boar
135 - 72
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