Roasting Chart - Miele H6890BP 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, 0.8–1.2 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.
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.
96
U / [
6
[°C]
170–190
3)
180–200
170–190
170–190
160–180
160–180
170–190
170–190
170–190
170–190
180–200
170–190
170–190
160–180
160–180
+
[min.]
2)
100–130
20–55
4)
40–60
4)
100–120
4)
130–160
4)
60–80
4)
60–90
4)
100–120
4)
90–120
20–60
60–70
90–110
110–130
150–180
35–55