Roasting Chart - Miele H 5961 User Instructions

Roasting chart

^ Use shelf level 1
Food
Topside of beef
(approx. 1 kg)
Beef fillet
4)
Roast beef
(approx. 1 kg)
Venison haunch
(approx. 1 kg)
Saddle of venison
(approx. 1 kg)
Roast pork (Leg, shoulder,
neck, approx. 1 kg)
Pork with crackling
(approx. 1 kg)
Gammon joint (approx. 1 kg)
4)
Meat loaf (approx. 1 kg)
Veal (approx. 1 kg)
Shoulder of lamb
(approx. 2 kg)
4)
Rack of lamb
(approx. 2 kg)
Poultry (approx. 1 kg)
Poultry (approx. 2 kg)
Poultry (approx. 4 kg)
Whole fish (approx. 1.5 kg)
The data for the recommended function is printed in bold.
1) When open roasting with the food probe.
2) Temperature in a covered pot.
If open roasting, set the temperature 20°C lower.
3) Unless otherwise stated, the times given are calculated on the basis of an oven which has not been
pre-heated.
4) Pre-heat the oven.
5) Rare: 60-65 °C, medium: 70-75 °C, well done: 80-85 °C
In general, if a range of temperatures and times is given, it is best to select a temperature in the
middle and to check the food after the shortest time.
16
Auto roast
Moisture plus
Temperature Time
2)
in °C in min.
170–190 100–120
190–210 45–55
180–200 90–120
180–200 60–90
170–190 100–120
150–170 160–180
170–190 60–70
160–180 80–90
170–190 100–120
170–190 90–120
170–190 50–60
170–190 60–70
170–190 90–110
160–180 150–180
160–180 35–55
Conventional heat
Temperature
3) 2)
in °C
190–210
200–220
190–210
190–210
200–220
180–200
200–220
170–190
190–210
200–220
190–210
190–210
190–210
180–200
190–210
Core
temperature
in °C
Time
3)
in min.
100–120 80–90
45–55 60–85
90–120 80–90
60–90 80–90
100–120 80–90
120–150 80–90
60–70 75–85
80–90 75–80
100–120 70–75
90–120 80–85
50–60 70–75
60–70 85–90
90–110 85–90
150–180 85–90
35–55 75–85
1)
5)