Miele H6890BP, Инструкции по эксплуатации и монтажу

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Roasting chart
Meat/Fish
U
/
[
6
[°C]
+
[min.]
Topside of beef, approx. 1 kg 170–190 100–130
2)
Fillet of beef/Sirloin joint, approx. 1 kg 180–200
3)
20–55
Venison, approx. 1 kg 170–190 40–60
4)
Pork roast/neck, approx. 1 kg 170–190 100–120
4)
Pork joint with crackling, approx. 2 kg 160–180 130–160
4)
Gammon joint, approx. 1 kg 160–180 60–80
4)
Meat loaf, approx. 1 kg 170–190 60–90
4)
Veal, approx. 1.5 kg 170–190 100–120
4)
Leg of lamb, approx. 1.5 kg 170–190 90–120
4)
Rack of lamb, approx. 1.5 kg 170–190 20–60
Poultry, 0.8–1.2 kg 180–200 60–70
Poultry, approx. 2 kg 170–190 90–110
Poultry, stuffed, approx. 2 kg 170–190 110–130
Poultry, approx. 4 kg 160–180 150–180
Fish, whole, approx. 1.5 kg 160–180 35–55
The data for the recommended function is printed in bold.
The times given are for an oven which has not been pre-heated.
In general, if a range of temperatures is given, it is best to select the lower
temperature and to check the food after the shortest time.
Temperatures refer to cooking in an uncovered dish.
If roasting directly on the universal tray or the rack, set the temperature to 10 °C
lower.
Roasting
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