Miele 11 190 803, Operating And Installation Instructions, Page: 101 / 108

Cooking charts
101
Poultry, fish
Food
(accessories)


[°C]
 

[min]

7
[°C]
Poultry, 0.8–1.5 kg (universal tray)

170–180

2
2
55–65 85–90
Chicken, approx. 1.2 kg (baking and
roasting rack on universal tray)

180–190
1
–
2
2
55–65
3
85–90
Poultry, approx. 2 kg (oven dish)

180–190

2
2
100–120
4
85–90

190–200

2
2
110–130
4
85–90
Poultry, approx. 4 kg (oven dish)

160–170

2
2
180–200
5
90–95

180–190

2
2
180–200
5
90–95
Fish, 200–300 g (e.g. trout) (universal
tray)

160–170 –
2
2
25–35
6
75–80
Fish, 1–1.5 kg (e.g. salmon trout)
(universal tray)

160–170 –
2
2
35–45
6
75–80
Fish fillet in foil, 200–300 g (universal
tray)

200–210 –
2
2
25–30 75–80

Operating mode,

Temperature,

Booster,

Shelf level,

Cooking duration,

Core temperature,

Auto roast,

Fan grill,

Conventional heat,

Moisture
plus,

Eco Fan heat,

On, – Off
1 Pre-heat the oven for 5 minutes before putting food inside.
2
Fit the FlexiClip runners HFC (if available).
3
Turn the food half way through grilling.
4
Add approx. 0.25 litres of liquid at the start of the cooking process.
5
Add approx. 0.5 litres of liquid after 30 minutes.
6
Manually inject 1 burst of steam 5 minutes into the cooking process.
7
If you are using a food probe, you can use the core temperature shown.