Roasting Chart - Miele H 5900 B Operating And Installation Instructions

Roasting chart

^ Use shelf level 1
Food
Topside of beef
(approx. 1 kg)
Beef fillet or roast beef
(approx. 1 kg)
Venison haunch
(approx. 1 kg)
Saddle of venison
(approx. 1 kg)
Roast pork (Leg, shoulder,
neck, approx. 1 kg)
Pork with crackling
(approx. 1 kg)
Gammon joint (approx. 1 kg)
3)
Meat loaf (approx. 1 kg)
Veal (approx. 1 kg)
Shoulder of lamb
(approx. 2 kg)
3)
Rack of lamb
(approx. 2 kg)
Poultry (approx. 1 kg)
Poultry (approx. 2 kg)
Poultry (approx. 4 kg)
Whole fish (approx. 1.5 kg)
The data for the recommended function is printed in bold.
1) Temperature for roasting in a covered pot.
If open roasting, set the temperature 20 °C lower.
2) Unless otherwise stated, the times given are for an oven which has not been pre-heated.
3) Pre-heat the oven.
In general, if a range of temperatures and times is given, it is best to select a temperature in the
middle and to check the food after the shortest time.
28
Fan plus U
Temperature
1)
in °C
170–190
3)
190–210
180–200
180–200
170–190
150–170
170–190
160–180
170–190
170–190
170–190
190–210
190–210
170–190
160–180
Conventional heat V
Duration Temperature
2)
in min. in °C
100–120 190–210
45–55 210–230
90–120 190–210
60–90 190–210
100–120 200–220
160–180 180–200
60–70 200–220
80–90 170–190
100–120 190–210
90–120 200–220
50–60 190–210
65–75 210–230
100–120 210–230
150–180 190–210
35–55 190–210
Duration
1) 2)
in min.
100–120
45–55
90–120
60–90
100–120
120–150
60–70
80–90
100–120
90–120
50–60
65–75
90–110
150–180
35–55