Roasting Chart - Miele H 357 Operating Instructions Manual

Roasting chart

Beef (approx.1 kg)
Venison (approx. 1 kg)
Leg of pork
(approx. 1 kg)
Rolled pork
(approx. 1 kg)
Leg of lamb
(approx. 2 kg)
Poultry (1 kg)
Poultry (approx. 2 kg)
Poultry (approx. 2 kg)
stuffed
Poultry (approx. 4 kg)
Whole fish (ap-
prox. 1.5 kg)
Unless otherwise stated, the times given are for an oven which has not bee pre-heated.
1) Fit the roasting filter for roasting.
2) When pot roasting set the temperature 20 °C lower than stated.
3) Roasting using the core temperature roast probe
4) Use the 2nd runner from the bottom when using "Conventional A".
5) Very rare: 60 – 65 °C, medium rare: 65 – 75 °C, medium: 75 – 80 °C, well done: 80 °C
1 180
1 180
1 185
1 185 – 190
1 180
4)
1 180 – 190
1 180 – 190
1 180 – 190
1 170 – 180
4)
1 160 – 180
e
E
60 – 80 200
75– 100 220 – 240
75 – 100 200
90 – 120 200 – 220
100 – 130 200
60 – 80 200 – 220
100 – 110 200 – 220
100 – 120 200 – 220
160 – 180 190 – 210
35 – 55 200 – 220
.
A
70 – 90 60 – 80
100 – 120 65 – 75
100 – 120 80 – 90
110 – 130 80 – 90
150 80 – 85
70 – 90 –
110 – 120 –
110 – 140 –
170 – 190 –
35 – 55 –
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