Miele 11 196 580, Инструкции по эксплуатации и монтажу

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Cooking charts
123
Veal
Food
(accessories)

 + 
[°C] + [W]



[min]

[°C]
Braised veal, approx. 1.5 kg
(oven dish with lid)

2
170–180  1
90–100
4
--

2
160–170 + 150  1
80–90
4
--
Fillet of veal, approx. 1 kg
(glass tray)

2
160–170
3
 1 30–40 45–75
Fillet of veal, “rare”,
approx. 1 kg
1

2
80–85
3
– 1 50–60 45–48
Fillet of veal, “medium”,
approx. 1 kg
1

2
90–95
3
– 1 80–90 54–57
Fillet of veal, “well done”,
approx. 1 kg
1

2
95–100
3
– 1 85–95 63–66
Saddle of veal, “rare”,
approx. 1 kg
1

2
80–85
3
– 1 80–90 45–48
Saddle of veal, “medium”,
approx. 1 kg
1

2
90–95
3
– 1 120–130 54–57
Saddle of veal, “well done”,
approx. 1 kg
1

2
95–100
3
– 1 140–150 63–66

Function,

Temperature,

Booster,

Shelf level,

Cooking duration,

Core
temperature,

Auto roast,

Mic Fan plus,

Conventional heat,

Low
temperature cooking special application,

On, – Off
1
Use the rack and glass tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven before putting food inside.
4
Roast with the lid on first. Then remove the lid after roasting for 60 minutes and add
approx. 0.5 litres of liquid.