Pork - Miele DGC 7150 Operating And Installation Instructions

Cooking charts

Pork

Food
(accessories)
Pork joint/pork neck roast,
approx. 1 kg (oven dish with lid)
Pork joint with crackling,
approx. 2 kg (oven dish)
Pork tenderloin, approx. 350 g
Ham roast, approx. 1.5 kg
(oven dish with lid)
Gammon joint, approx. 1 kg
(universal tray)
Gammon joint, approx. 1 kg
Meat loaf, approx. 1 kg
(universal tray)
1
Bacon
1
Bratwurst
 Operating mode,  Temperature,  Booster,  Shelf level,  Cooking duration,
 Core temperature,  Auto roast,  Conventional heat,  Moisture plus,  Eco
Fan heat,  Full grill,  On, – Off
1
Use the baking and roasting rack and universal tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven at 120 °C for 15 minutes. Reduce the temperature when you place the food
in the oven.
4
Pre-heat the oven for 5 minutes before putting food inside.
5
Fit the FlexiClip runners HFC (if available).
6
Roast with the lid on to start with. Remove the lid 60 minutes into the cooking duration and
add approx. 0.5 litres of liquid.
7
Over the cooking duration, release a burst of steam 3 times manually after the heating-up
phase.
8
Add approx. 1 litre of liquid halfway through the cooking duration.
9
Roast with the lid on to start with. Remove the lid 100 minutes into the cooking duration and
add approx. 0.5 litres of liquid.
10
Turn the food halfway through cooking.
11
If you are using a food probe, you can use the core temperature shown.
118

 160–170 
 170–180 
 180–190 
 190–200 
1 2

90–100
 160–170
 160–170 
1 2

95–105
 170–180 
 190–200 



 
[°C]
5
2
5
2
5
2
5
2
3 5
–
2
5
–
2
5
2
3 5
–
2
5
2
5
2
4
– 4
250
4 5
–
220 3
11


[min]
[°C]
6
80–90
140–150
6
80–90
130–140
7.8
80–90
140–160
8
80–90
130–150
70–90 60–69
9
80–90
130–160
7
63–68
55–65
140–160 63–66
8
80–85
60–70
8
80–85
70–80
3–5 –
10
–
8–15