Roasting Charts; Beef, Venison And Poultry - Miele H6800BMX Operating And Installation Instructions

Roasting

Roasting charts

Beef, venison and poultry

Meat
Topside of beef, approx. 1 kg
Fillet of beef/Sirloin joint, approx. 1kg
Haunch of venison, approx. 1 kg
Saddle of venison, approx. 1 kg
Poultry, approx. 1 kg
Poultry, approx. 4 kg
 MW + Fan Plus /  Auto Roast /  Conventional Heat
 Temperature /  Microwave power level in combination programmes /  Duration / 
Core temperature for food probe
1) Roast in a covered dish. When roasting on the rack or on the glass tray, set the
temperature approx. 20 °C lower than for roasting in a covered oven dish.
2) Do not select a higher temperature than that advised. The meat will become brown, but
will not be cooked properly.
3) If the meat is very heavily marbled with fat, select the highest core temperature given in
the chart.
4) When using the food probe, enter an appropriate core temperature for the food being
cooked.
5) Do not cover the food.
6) Pre-heat the oven.
7) Depending on required degree of doneness: rare: 55–60 °C, medium: 65–70 °C, well-
done: 70–75 °C
94
1) 2)

[°C]

170–190
 190–210
5)

190–210

200–220

180–200

190–210
 180–200
 190–210

170–190

180

180–200

160–180

160

180–200
 
[W] [min.]
– 100–120
– 100–120
6)
– 30–50
6)
– 20–50
– 100–120
– 100–120
– 50–80
– 60–90
– 50–60
300 35–45
– 50–60
– 180–210
150 100–130
– 190–210
3) 4)

[°C]
85–90
85–90
7)
40–65
7)
40–65
70–85
70–85
70–85
70–85
85
85
85
85
85
85