Miele DA 420V-6, Operating Instructions Manual

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Roasting
56
Roasting charts
Beef, veal
Food 

[°C]


[min.]
Topside of beef, approx. 1 kg
 170–180 1
100–130
3)
 190–200 1
110–140
3)
Fillet of beef, approx. 1 kg
1)

150–160
2)
1
20–50
4)

180–190
2)
1
20–50
4)
Sirloin joint, approx. 1 kg
1)

150–160
2)
1
30–60
4)

180–190
2)
1
30–60
4)
Veal, approx. 1.5 kg
 190–200 1
70–90
3)

200–210 1
90–110
3)

Function /

Temperature /  Shelf level /

Cooking duration
 Fan plus /  Conventional heat
1) Use the universal tray. Sear the meat on the cooktop first.
2) Pre-heat the oven. Do not use the Rapid heat-up function
 for this.
3) Roast with the lid on first. Remove the lid halfway through the cooking duration and add
approx. 0.5 l of liquid.
4) Depending on the degree of cooking required (when using a food probe): rare: 40-45 °C,
medium: 50-60 °C, well done: 60-70 °C