Miele H 370 Manual Do Utilizador
Oven roasting chart
rec.
runner
from
bottom
Auto Roast
E
1)
Conventional
A
Core
temperature
in °C
3)
Temp. in
°C
2)
Time
in mins.
Temp. in
°C
2)
Time
in mins.
Beef (apprx. 1 kg)
1
180-200
100-120
220-240
100-120
75-85
Sirloin, steak
4)
(apprx. 1 kg)
1
5)
190-210
35-45
240-260
35-45
50-70
6)
Venison/game
(apprx. 1 kg)
(apprx. 1 kg)
1
180-200
90-120
220-240
90-120
65-75
Leg of pork, (apprx. 1 kg)
1
170-190
100-120
210-230
100-120
80-90
Rolled pork (apprx. 1 kg)
1
170-190
100-120
200-220
110-130
80-90
Meat loaf (apprx. 1 kg)
1
170-190
50-60
200-220
50-60
70-75
Veal (apprx. 1 kg)
1
170-190
100-120
210-230
100-120
75-85
Shoulder of lamb
(apprx. 1.5 kg)
(apprx. 1.5 kg)
1
170-190
90-120
210-230
90-120
80-85
Poultry (0.8-1 kg)
1
5)
170-190
50-60
200-220
50-60
80-85
Poultry (apprx. 2 kg)
ditto (stuffed)
ditto (stuffed)
1
1
1
170-190
170-190
170-190
90-110
120-150
200-220
200-220
200-220
90-110
120-150
80-85
Poultry (apprx. 4 kg)
1
160-180
150-180
190-210
150-180
80-85
Whole fish (apprx. 1.5 kg)
1
5)
160-180
35-55
200-220
35-55
75-80
Unless otherwise stated, the times given are for an oven which has not been pre-heated.
1) Fit the roasting (grease) filter in place when using "Auto Roast E".
2) Roasting in a pot L
2) Roasting in a pot L
When roasting on the rack K, set the temperature 20°C lower than given.
3) Roasting using the core temperature probe (Roast Probe)
e
.
4) Pre-heat the oven when using "Auto Roast E" and "Conventional A" settings.
5) 2nd runner from the bottom when using the "Conventional A" setting.
6) Very rare: 40-45°C, medium-rare: 50-55°C, medium: 60-65°C, well done 70-75°C
5) 2nd runner from the bottom when using the "Conventional A" setting.
6) Very rare: 40-45°C, medium-rare: 50-55°C, medium: 60-65°C, well done 70-75°C
The information given in this chart is intended only as a guide.
See the cook book supplied with
your oven for further details.
Oven roasting chart
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