Veal - Miele H 2265-1 B Operating And Installation Instructions

Veal

Food
(accessories)
Braised veal, approx. 1.5 kg
(oven dish with lid)
Fillet of veal, approx. 1 kg
(universal tray)
Fillet of veal, "rare", approx. 1 kg
Fillet of veal, "medium", approx. 1 kg
Fillet of veal, "well done", ap-
1
prox. 1 kg
Saddle of veal, "rare", approx. 1 kg
Saddle of veal, "medium", ap-
1
prox. 1 kg
Saddle of veal, "well done", ap-
1
prox. 1 kg
 Function,  Temperature,  Shelf level,  Cooking duration,  Core temperature,
 Fan plus,  Conventional heat
1
Use the rack and universal tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven before putting food inside. Do not use the  Booster function for this
purpose.
4
Pre-heat the oven at 120 °C for 15 minutes. Do not use the  Booster function for this
purpose. Reduce the temperature when you place the food in the oven.
5
Roast with the lid on first. Then remove the lid after roasting for 90 minutes and add ap-
prox. 0.5 litres of liquid.
6
If you have a separate food probe you can use the core temperature shown.


[°C]
2
 160–170
2
 170–180
2

160–170
1 2

80–85
1 2

90–95
2

95–100
1 2
 80–85
2

90–95
2

95–100
Cooking charts
 
[min]
3

2
120–130
3

2
120–130
3

2 30–60
4
– 2 50–60
4
– 2 80–90
4
– 2 90–100
4
– 2 80–90
4
– 2 100–130 54–57
4
– 2 130–140 63–66
6


[°C]
5
--
5
--
45–75
45–48
54–57
63–66
45–48
93