Roasting Chart - Miele h 6460 bp Operating And Installation Instructions

Roasting

Roasting chart

Meat/Fish
Topside of beef, approx. 1 kg
Beef fillet or sirloin joint, approx. 1 kg
Venison, approx. 1 kg
Pork joint, approx.1 kg
Pork joint with crackling, approx. 2 kg
Gammon joint, approx. 1 kg
Meat loaf, approx. 1 kg
Veal, approx. 1.5 kg
Leg of lamb, approx. 1.5 kg
Saddle of lamb, approx. 1.5 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
The data for the recommended function is printed in bold.
The durations given are for an oven which has not been pre-heated.
In general, if a range of temperatures is given, it is best to select the lower
temperature and to check the food after the shortest duration.
The temperatures quoted are for roasting in an open oven-proof dish.
Lower the temperature by approx. 10 °C if roasting directly on the universal tray or
on the rack with the universal tray underneath.
82
U / [
6
[°C]
170–190 100–130
200–220 45–55
140–160 100–120
160–180 100–120
160–180 130–160
150–170 60–80
160–180 60–70
180–200 80–100
170–190 90–120
170–190 50–60
180–200
170–190 100–120
170–190 110–130
160–180 150–180
160–180
+
[min]
2)
3)
4)
4)
4)
4)
4)
4)
4)
3)
60–70
35–55