Roasting Chart - Miele H 4641 User Instructions

Food
Roast beef (approx. 1 kg)
Beef fillet, approx. 1 kg
Venison (approx. 1 kg)
Pork joint (approx. 1 kg)
Pork, joint (approx. 2 kg)
Ham joint (approx. 1 kg)
Meat loaf (approx. 1 kg)
Veal (approx. 1.5 kg)
Leg of lamb
(approx. 2.5 kg)
Rack of lamb
3)
(approx. 1.5 kg)
Poultry (0.8 – 1 kg)
Poultry (approx. 2 kg)
Poultry, stuffed
(approx. 2 kg)
Poultry (approx. 4 kg)
Fish, whole
(approx. 1.5 kg)
Unless otherwise stated, the times given are for an oven which has not been pre-heated.
1) Use the roasting filter.
2) Temperature in a covered pot.
If open roasting on the rack, set the temperature 20 °C lower.
3) Roasting with the roast probe e (depending on model)
4) Pre-heat the oven.
5) Use the 2nd shelf level from the bottom for Conventional.
6) Rare: 60 – 65 °C, medium: 70 – 75 °C, well done: 80 – 85 °C
7) Rare: 45 °C, medium: 50 – 60 °C, well done: 60-70 °C
8) The shelf levels are counted from the bottom of the oven upwards (1 = lowest; 4 = highest)
The information given in this chart is intended only as a guide.
Recom- Auto Roast
mended
shelf
Temp.
8)
level
in °C
1 190 – 210
4) 5)
1 190 – 210
5)
1 180 – 200
1 170 – 190
1 170 – 190
1 170 – 190
1 170 – 190
5)
1 180 – 200
1 170 – 190
1 170 - 190
5)
1 170 – 190
1 170 – 190
1 170 – 190
1 180 – 200
5)
1 160 – 180
1)
Conventional top and
Time Temp.
2)
in mins. in °C
100 – 120 190 - 210
45 – 55 200 - 220
90 – 120 190 - 210
100 – 120 200 - 220
120 - 150 180 - 200
70 – 80 200 - 220
50 – 60 190 - 210
90 – 110 190 - 210
120 – 140 200 - 220
50 - 60 190 - 210
50 – 60 190 - 210
90 – 110 190 - 210
120 – 150 190 - 210
150 – 180 180 – 200
35 – 55 190 - 210

Roasting chart

1)
bottom heat
Time
2)
in mins.
100 – 120
45 – 55
90 – 120
100 – 120
120 - 150
60 - 70
70 - 80
100 - 120
90 - 120
50 - 60
60 - 70
90 – 110
110 - 130
150 – 180
35 – 55
Core
temp.
3)
in °C
6)
70 - 75
7)
45 - 70
65 - 75
80 - 85
80 - 85
75 - 80
75 – 80
75 – 80
70 - 90
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