Miele HR 1134-1 Operating Instructions Manual page 51

Meat
Fillet of beef
Roast beef
– rare
– medium
– well done
Pork tenderloin
Smoked pork
chop *
Veal fillet
Veal loin *
Saddle of lamb *
*
boneless
**
If desired, use a roast probe to monitor
the core temperature.
Time Core
[min] Temp.
[°F / °C] **
80–100 138 / 59
50–70 118 / 48
100–130 135 / 57
160–190 156 / 69
80–100 145 / 63
140–170 154 / 68
80–100 140 / 60
100–130 145 / 63
50–80 140 / 60
Slow Roasting
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