Miele H 248 Operating Instructions Manual page 50

Oven roasting chart
Rib of beef (apprx. 1 kg)
4)
Sirloin, steak
(apprx. 1 kg)
Venison/game
(apprx. 1 kg)
Leg of pork, (apprx. 1 kg)
Rolled pork (apprx. 1 kg)
Meat loaf (apprx. 1 kg)
Veal (apprx. 1 kg)
Shoulder of lamb
(ca. 1.5 kg)
Poultry (0.8-1 kg)
Poultry (apprx. 2 kg)
ditto (stuffed)
Poultry (apprx. 4 kg)
Whole fish (apprx. 1.5 kg)
Unless otherwise stated, the times given are for an oven which has not been pre-heated.
1) Fit the grease filter in place when using "Auto Roast E".
2) Roasting in a pot L
When roasting on the rack K, set the temperature 20°C lower than given.
3) Roasting using the core temperature probe (Roast Probe)
4) Pre-heat the oven when using "Auto Roast E" and "Conventional A" settings.
5) 2nd runner from the bottom when using the "Conventional A" setting.
6) Very rare: 40-45°C, medium-rare: 50-55°C, medium: 60-65°C, well done 70-75°C
50
1 180-200
5)
1 190-210
1 180-200
1 170-190
1 170-190
1 170-190
1 170-190
1 170-190
5)
1 170-190
1 170-190
1 170-190
1 160-180
5)
1 160-180
E
100-120 220-240
35-45 240-260
90-120 220-240
100-120 210-230
100-120 200-220
50-60 200-220
100-120 210-230
90-120 210-230
50-60 200-220
90-110 200-220
120-150 200-220
150-180 190-210
35-55 200-220
e
.
A
100-120 75-85
6)
35-45 50-70
90-120 65-75
100-120 80-90
110-130 80-90
50-60 70-75
100-120 75-85
90-120 80-85
50-60 80-85
90-110 80-85
120-150
150-180 80-85
35-55 75-80