Roasting Chart - Miele H 4640 User Instructions

Roasting chart

Food
Roast beef (approx. 1 kg)
Beef fillet, approx. 1 kg
Venison (approx. 1 kg)
Pork, joint (approx. 1 kg)
Pork fillet,
(approx. 1 kg)
Ham joint (approx. 1 kg)
Meat loaf (approx. 1 kg)
Veal roast (approx. 1.5 kg)
Leg of lamb
(approx. 2.5 kg)
Poultry (0.8 - 1 kg)
Poultry (approx. 2 kg)
Poultry, stuffed
(approx. 2 kg)
Poultry (approx. 4 kg)
Fish, whole
(approx. 1.5 kg)
Unless otherwise stated, the times given are for an oven which has not been pre-heated.
1) Use the roasting filter.
2) Temperature in a covered pot.
If open roasting on the rack, set the temperature 20 °C lower.
3) Roasting using the roast probe e (depending on model)
4) Pre-heat the oven when using AUTO ROAST and CONVENTIONAL.
5) Use shelf level 2 for Conventional.
6) Rare: 60-65°C, medium: 70-75°C, well done: 80-85°C
7) Rare: 45°C, medium: 50-60°C, well done: 60-70°C
8) The shelf levels are counted from the bottom of the oven upwards (1 = lowest; 4 = highest)
The information given in this chart is intended only as a guide.
16
Recom- AUTO ROAST
mended
Temp.
shelf
in °C
8)
level
1 190 - 210
4) 5)
1 190 - 210
5)
1 180 - 200
1 170 - 190
1 170 - 190
1 170 - 190
1 170 - 190
5)
1 180 - 200
1 170 - 190
5)
1 170 - 190
1 170 - 190
1 170 - 190
1 180 - 200
5)
1 160 - 180
1)
CONVENTIONAL
Time
2)
in mins. in °C
100 - 120 220 - 240
45 - 55 220 - 240
90 - 120 220 - 240
100 - 120 210 - 230
60 - 80 200 - 220
70 - 80 210 - 230
50 - 60 200 - 220
90 - 110 200 - 220
120 - 140 190 - 210
50 - 60 200 - 220
90 - 110 200 - 220
120 - 150 200 - 220
150 - 180 180 - 200
35 - 55 200 - 220
1)
Temp. Time
2)
in mins.
100 - 120
45 - 55
90 - 120
100 - 120
60 - 80
70 - 80
50 - 60
90 - 110
120 - 140
50 - 60
90 - 110
120 - 150
150 - 180
35 - 55
Core
temp.
3)
in °C
6)
70-75
7)
45-70
65-75
80-85
70 - 80
75 - 80
75 - 80
75-80
70- 90
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