Miele Oven Operating And Installation Instructions page 93

[°C]
–
–
180–200
160–180
170–190
160–180
170–190
170–190
170–190
–
190–210
180–200
180–200
170–190
170–190
Fan plus / Auto roast /
Temperature/
Use shelf level 1 or 2 depending on the height of the food.
1) After the heating-up phase, inject the bursts of steam at intervals throughout the cooking
duration.
2) Roast with the lid on first, then remove the lid halfway through roasting and add approx.
½ litre liquid.
3) Pre-heat the oven. However, switch off "Rapid heat-up". To do this, select "Open further
settings – Rapid heat-up – Off".
4) Add approx. ½ litre liquid halfway through roasting.
5) When using the food probe, enter an appropriate core temperature for the food being
cooked.
6) Select a core temperature which is appropriate for how well done you want the food to
be cooked:
rare: 40–45 °C, medium: 50–60 °C, well done: 60–70 °C
1)
[min]
–
–
4)
60–90
4)
110–130
4)
130–160
4)
60–80
4)
60–70
4)
90–110
4)
90–120
–
60–70
90–110
100–120
140–170
35–55
Moisture plus /
Roasting duration /
[°C]
190–210
3)
200–220
190–210
180–200
190–210
170–190
190–210
190–210
200–220
190–210
190–210
180–200
180–200
180–200
190–210
Conventional heat
Q Core temperature for the food probe
[min]
2)
110–140
45–55
4)
60–90
4)
100–120
4)
130–160
4)
80–100
4)
60–70
4)
100–120
4)
90–120
50–60
60–75
100–120
110–130
150–180
35–55
Roasting
5)
Q
[°C]
85–95
6)
40–70
80–90
80–90
80–90
75–80
75–80
70–80
80–85
70–75
85–90
85–95
85–95
85–90
75–80
93