Veal - Miele H 2766 BP Manual

Veal

Food
(accessories)
Braised veal, approx. 1.5 kg (oven dish
with lid)
Fillet of veal, approx. 1 kg (universal tray) 
Fillet of veal (pink), approx. 1 kg
Fillet of veal (medium), approx. 1 kg
Fillet of veal (well done), approx. 1 kg
Saddle of veal (pink), approx. 1 kg
Saddle of veal (medium), approx. 1 kg
Saddle of veal (well done), approx. 1 kg
 Operating mode,  Temperature,  Shelf level,  Cooking duration,  Core tem-
perature,  Fan plus,  Conventional heat
1
Use the baking and roasting 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  operating mode for
this purpose.
4
Pre-heat the oven at 120 °C for 15 minutes. Reduce the temperature when you place the food
in the oven.
5
Fit the FlexiClip runners HFC (if available).
6
Roast with the lid on to start with. Remove the lid 90 minutes into the cooking duration and
add approx. 0.5 litres of liquid.
7
If you are using a food probe, you can use the core temperature shown.

2

160–170
2

170–180
2
160–170
1 2

1 2

1 2

1 2

1 2

1 2

Cooking charts


[°C]
3 5
2 120–130
3 5
2 120–130
3 5
2
4 5
80–85 2
4 5
90–95 2
4 5
95–100 2
4 5
80–85 2
4 5
90–95 2
4 5
95–100 2
7


[min]
[°C]
6
–
6
–
30–60 45–75
50–60 45–48
80–90 54–57
90–100 63–66
80–90 45–48
100–130 54–57
130–140 63–66
87