Dish
Quantity /
size
Cooking
time
Comment
Temperaturerange
(thermometer in lid)
Roast beef ca. g ca. min.
Sear briefl y and
steam*
– °C
Sirloin steak ca. min
Sear briefl y and
steam*
– °C
Haunch of venison ca. g ca. min
Sear briefl y and
steam*
– °C
P o r k fi l l e t
Whole,
ca. g
ca. min
Sear briefl y and
steam*
– °C
Loin of pork ca. g ca. min
Sear briefl y and
steam*
– °C
Roast wild boar ca. g ca. min
Sear briefl y and
steam*
– °C
Low-temperature cooking (core temperature in meat only approx. °C)
Shoulder of pork ca. g ca. min
Sear briefl y and
steam*
°C
Loin of pork ca. g ca. min
Sear briefl y and
steam*
°C
Loin of pork ca. g ca. min
Sear briefl y, then
cook on base of
pan in the oven
°C
EN
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