Roasting Chart - Miele H6160BP Operating And Installation Instructions

Roasting

Roasting chart

Meat/Fish
Topside of beef, approx. 1 kg
Beef fillet or sirloin joint, approx. 1 kg
Venison, approx. 1 kg
Pork joint, approx.1 kg
Pork joint with crackling, approx. 2 kg
Gammon joint, approx. 1 kg
Meat loaf, approx. 1 kg
Veal, approx. 1.5 kg
Leg of lamb, approx. 1.5 kg
Saddle of lamb, 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
The data for the recommended function is printed in bold.
The times given are for an oven which has not been pre-heated.
In general, if a range of temperatures is given, it is best to select the lower
temperature and to check the food after the shortest time.
The temperatures quoted are for roasting in an open dish.
Lower the temperature by approx. 10 °C if roasting directly on the universal tray or
on the rack with the universal tray underneath.
72
U
[°C]
170–190 100–130
200–220
140–160 100–120
160–180 100–120
160–180 130–160
150–170
160–180
180–200
170–190
170–190
180–200
170–190
170–190
160–180
160–180
[min]
2)
3)
45–55
4)
4)
4)
4)
60–80
4)
60–70
4)
80–100
4)
90–120
3)
50–60
60–70
100–120
110–130
150–180
35–55