Roasting Chart - Miele TX3587 Operating And Installation Instructions

Roasting

Roasting chart

Meat/Fish
Topside of beef, approx. 1 kg
Fillet of beef/Sirloin joint, approx. 1 kg
Venison, approx. 1 kg
Pork roast/neck, 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
Rack 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.
Unless otherwise stated, the times given are calculated on the basis of 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.
Temperatures refer to cooking in an uncovered dish.
If roasting directly on the universal tray or the rack, set the temperature to 10 °C
lower.
76
U / [
6
[°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 80–100
170–190 90–120
170–190
180–200
170–190
170–190
160–180
160–180
+
[min.]
2)
3)
20–55
4)
4)
4)
4)
60–80
4)
60–70
4)
4)
3)
20–60
60–70
100–120
110–130
150–180
35–55