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Pot-roasted beef* 1.5 kg Wire rack + baking tray 2 Reheat 140 - 150 100 - 140 Fillet of beef, medium* 1 kg Wire rack + baking tray 2 Reheat 170 180 20 - 28 Thin slice of sirloin, medium* 1 kg Wire rack + baking tray 2 Hot air 170 180 40 - 55 Thin slice of sirloin, rare* 1 kg Wire rack + baking tray 2 Hot air 170 180 30 45 Thick piece of sirloin, medium* 1 kg Wire rack + baking tray 2 Hot air 170 180 45 60 Thick piece of sirloin, rare* 1 kg Wire rack + baking tray 2 Hot air 170 180 35 50 * Sear first Veal Food Amount Accessories Level Operating Temperature in °C Cooking time mode in min. Joint of veal, marbled 1 kg Wire rack + baking tray 2 CircoSteam® 160 170 60 70 Joint of veal, lean 1 kg Wire rack + baking tray 2 CircoSteam® 160 170 50 - 60 Veal back* 1 kg Wire rack + baking tray 2 CircoSteam® 160 - 180 15 25 Breast of veal, stuffed 1.5 kg Wire rack + baking tray 2 CircoSteam® 140 - 160 75 - 120 * Sear first Pork Food Amount Accessories Level Operating Temperature in °C Cooking time mode in min. Joint without rind (e.g. 1.5 kg Wire rack + baking tray 2 CircoSteam® 170 180 70 80 neck) Joint with rind (crack1.5 kg Wire rack + baking tray 2 Steam cooking 100 20 25 ling) CircoSteam® 140 - 160 40 50 Hot air 210 - 220 20 Pork fillet* 0.5 kg Wire rack + baking tray 2 CircoSteam® 160 - 180 20 30 Fillet in puff pastry 1 kg Baking tray 2 CircoSteam® 180 200 40 60 Smoked pork on the 1 kg Wire rack + baking tray 2 CircoSteam® 120 140 60 70 bone Smoked pork ribs sliced Baking tray 2 Steam cooking 100 15 - 20 Rolled joint 1.5 kg Wire rack + baking tray 2 CircoSteam® 170 180 70 80 * Sear first Miscellaneous Food Amount Accessories Level Operating mode Temperature in °C Cooking time in min. Meat loaf made from 0.5 kg minced meat Baking tray 2 CircoSteam® 140 - 150 45 60 Saddle of venison on the bone* 0.6 - 0.8 kg Wire rack + baking tray 2 CircoSteam® 150 - 170 15 - 30 Boned leg of lamb 1.5 kg Wire rack + baking tray 2 CircoSteam® 170 180 60 80 Saddle of lamb on the bone* 1.5 kg Wire rack + baking tray 2 CircoSteam® 160 170 15 25 Rabbit portions 1.5 kg Wire rack + baking tray 2 CircoSteam® 150 160 40 60 Wiener sausages -Perforated + Baking tray 3 1 Steam cooking 80 - 85 12 - 18 Bavarian veal sau- Perforated + 3 Steam cooking 80 - 85 15 - 20 sages Baking tray 1 * Sear first Roasting tips Using the roasting set Using the roasting set will give optimum results and the cooking compartment will stay as clean as possible. You can purchase the roasting set as an accessory from specialist retailers (see section: Accessories) When is the roast ready? Use a meat thermometer (available from specialist retailers) or carry out the "spoon test": press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be pressed in, it needs to be cooked for a little longer. The roast is too dark and the outside is Check the shelf height and temperature. burnt in places. The roast looks good but the juices are Next time, choose a smaller roasting dish or add more liquid. burnt. The roast looks good, but the juices are Next time, choose a larger roasting dish or add less liquid. too clear and watery. Fish Food Amount Accessories Level Operating mode Temperature in °C Cooking time in min. Sea bream, whole per 0.3 kg Perforated + Baking tray 3 1 Steam cooking 80 90 15 25 Sea bream fillet per 0.15 kg Perforated + Baking tray 3 1 Steam cooking 80 90 10 - 20 Fish terrine Bain marie 1.5 l Wire rack 2 Steam cooking 70 80 40 - 80 Trout, whole per 0.2 kg Perforated + Baking tray 3 1 Steam cooking 80 90 12 - 15 Cod fillet per 0.15 kg Perforated + Baking tray 3 1 Steam cooking 80 90 10 - 14 Salmon fillet per 0.15 kg Perforated + Baking tray 3 1 Steam cooking 100 8 - 10 Mussels 1.5 kg Baking tray 2 Steam cooking 100 10 - 15 Ocean perch fillet per 0.15 kg Perforated + Baking tray 3 1 Steam cooking 80 90 10 - 20 Sole rolls, stuffed -Perforated + Baking tray 3 1 Steam cooking 80 90 10 - 20 Cooking meat at a low temperature Low-temperature cooking is the ideal cooking method for all tender pieces of meat which are to be cooked medium rare or a point. The meat remains very juicy and turns out as soft as butter. When cooked, arrange on preheated plates and serve with a hot sauce or gravy. Slide the baking tray into the combination steam oven and preheat with the Low-temperature cooking mode. Sear the meat on the hob on all sides. Place in the preheated steam oven and continue to cook gently. Food Amount Accessories Level Temperature in °C Cooking time in min. Boned leg of lamb 1 - 1.5 kg Baking tray 2 80 140 - 160 Sirloin 1.5 - 2.5 kg Baking tray 2 80 150 180 Fillet of pork -Baking tray 2 80 90 50 - 70 Pork medallions -Baking tray 2 80 60 80 Beef steaks approx. 3 cm thick Baking tray 2 80 40 60 Duck breast -Baking tray 2 80 35 - 55 Bakes, soup ingredients, etc. Food Accessories Level Operating mode Temperature in °C Cooking time in min. Savoury bake made from cooked ingredients Ovenproof dish + wire rack 2 CircoSteam® 150 - 170 30 - 40 Sweet ...