Miele H6260BP, Инструкции по эксплуатации и монтажу

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Roasting
74
Roasting charts
Beef, veal
Food 

[°C]


[min.]

7)
[°C]
Topside of beef, approx. 1 kg

170–180 2
100–130
5)
85–95

190–200 2
110–140
5)
Fillet of beef, approx. 1 kg
1)

150–160
4)
2 20–50
40–70
8)

2)
150–160
4)
2 20–50

180–190
4)
2
20–50
Sirloin joint, approx. 1 kg
1)

150–160
4)
2 30–60
40–70
8)

2)
150–160
4)
2 30–60

180–190
4)
2 30–60
Veal, approx. 1.5 kg
 190–200 2
70–90
5)
70–80 
3)
190–200 2
70–90
6)

200–210 2
70–90
5)
 Function /  Temperature /  Shelf level /  Duration /  Core temperature
 Fan Plus /  Moisture Plus /  Conventional Heat
1) Use the universal tray. First sear the meat all over on the cooktop to seal it.
2) If using Moisture Plus
 , release a burst of steam at the beginning of the cooking
programme.
3) If using Moisture Plus  , once the heating-up phase has finished, manually release the
bursts of steam at intervals throughout the programme.
4) Pre-heat the oven. Do not use Rapid Heat-up  .
5) Roast with the lid on first, then remove the lid halfway through roasting and add approx.
0.5 l liquid.
6) Add approx. 0.5 l liquid halfway through roasting.
7) If you have a separate food probe, you can use the core temperature shown.
8) Depending on required degree of doneness: rare: 55–60 °C, medium: 65–70 °C, well-
done: 70–75 °C