Miele H6500BM, Инструкции по эксплуатации и монтажу

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Roasting
95
Pork, veal, lamb and fish
Meat/Fish

1) 2)
[°C]

[W]

[min]

3) 4)
[°C]
Roast pork (Leg, shoulder, neck),
approx. 1 kg
3)

160–180 – 90–120 78–90

180 150 80–90 78–90

180–200 – 110–130 78–90
Gammon joint, approx. 1 kg

170–190 – 60–70 70–80

180 150 50–60 70–80

180–200 – 60–70 70–80
Meat loaf, approx. 1 kg 
160–180
6)
– 60–70 75–85

180
6)
300 35–45 75–85

180–200
6)
– 60–70 75–85
Veal, approx. 1 kg

160–180 – 100–120 75–80

180 150 70–80 75–80

160–180 – 100–120 75–80
Leg of lamb, approx. 2 kg

170–190 – 100–120 75–85
 180 150 80–100 75–85

180–200 – 100–120 75–85
Saddle of lamb approx. 5 kg
5)

180–200 – 60–80 70–80
Fish, whole, approx. 1.5 kg

160–180 – 40–50 70–80

170 150 30–40 70–80

180–200 – 40–50 70–80
 [Auto roast /  MW + Fan plus /  Conventional heat

Temperature /

Microwave power level in combination programmes /

Duration /
 Core temperature for the food probe
1)
Roast in a covered dish. When roasting on the rack, set the temperature approx. 20°C
lower than for roasting in a covered oven dish.
2)
Do not select a higher temperature than that advised. The meat will become brown, but
will not be cooked properly.
3)
If the meat is very heavily marbled with fat, select the highest core temperature given in
the chart.
4)
When using the food probe, enter an appropriate core temperature for the food being
cooked.
5)
Do not cover the food.
6)
Pre-heat the oven.