Miele H 4350, Operating And Installation Manual

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Food Recom-
mended
shelf
level
8)
Auto Roast
1)
Conventional top and
bottom heat
1)
Core
temp.
in °C
3)
Temp.
in °C
2)
Time
in mins.
Temp.
in °C
2)
Time
in mins.
Roast beef (approx. 1 kg) 1 190 – 210 100 – 120 190 - 210 100 – 120 70 - 75
6)
Beef fillet, approx. 1 kg
4)
1
5)
190 – 210 45 – 55 200 - 220 45 – 55 45 - 70
7)
Venison (approx. 1 kg) 1
5)
180 – 200 90 – 120 190 - 210 90 – 120 65 - 75
Pork joint (approx. 1 kg) 1 170 – 190 100 – 120 200 - 220 100 – 120 80 - 85
Pork, joint (approx. 2 kg) 1 170 – 190 120 - 150 180 - 200 120 - 150 80 - 85
Ham joint (approx. 1 kg) 1 170 – 190 70 – 80 200 - 220 60 - 70 75 - 80
Meat loaf (approx. 1 kg) 1 170 – 190 50 – 60 190 - 210 70 - 80 75 – 80
Veal (approx. 1.5 kg) 1
5)
180 – 200 90 – 110 190 - 210 100 - 120 75 – 80
Leg of lamb
(approx. 2.5 kg) 1 170 – 190 120 – 140 200 - 220 90 - 120 70 - 90
Rack of lamb
(approx. 1.5 kg)
3)
1 170 - 190 50 - 60 190 - 210 50 - 60 -
Poultry (0.8 – 1 kg) 1
5)
170 – 190 50 – 60 190 - 210 60 - 70 -
Poultry (approx. 2 kg) 1 170 – 190 90 – 110 190 - 210 90 – 110 -
Poultry, stuffed
(approx. 2 kg) 1 170 – 190 120 – 150 190 - 210 110 - 130 -
Poultry (approx. 4 kg) 1 180 – 200 150 – 180 180 – 200 150 – 180 -
Fish, whole
(approx. 1.5 kg) 1
5)
160 – 180 35 – 55 190 - 210 35 – 55 -
Unless otherwise stated, the times given are for an oven which has not been pre-heated.
1) Use the roasting filter.
2) Temperature in a covered pot.
If open roasting on the rack, set the temperature 20 °C lower.
3) Roasting with the roast probe
e
(depending on model)
4) Pre-heat the oven.
5) Use the 2nd shelf level from the bottom for Conventional.
6) Rare: 60 – 65 °C, medium: 70 – 75 °C, well done: 80 – 85 °C
7) Rare: 45 °C, medium: 50 – 60 °C, well done: 60-70 °C
8) The shelf levels are counted from the bottom of the oven upwards (1 = lowest; 4 = highest)
The information given in this chart is intended only as a guide.
Roasting chart
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