Miele DGC 5080 - Roasting Cooking Charts

Cooking charts
Combi mode G (roasting)
Type of meat Stage Temperature
in °C
Moisture
in %
Duration
in minutes
Core temp.
in °C
Beef
Beef joint 1
2
200 - 225
145
20
20
35-40
-
-
65-80
Braised 1
2
200 - 225
145
20
50
30-35
-
-
80-90
Fillet 1 210 - 225 20 - 45 - 70
Game
Roebuch haunch* 1
2
220 - 230
100
30
50
35-40
-
-
80-90
Venison* 1
2
220 - 230
100
30
95
30-40
-
-
80-90
Wild boar joint 1
2
200 - 220
150
30
50
30-35
-
-
80-90
Lamb
Leg* 1
2
200 - 225
100
50
30
35-40
-
-
80-85
Rack 1
2
225
100
30
30
20-35
-
-
45-70
Pork
Braised 1
2
180 - 210
150
30
50
40
-
-
80-90
Fillet 1 200 - 225 20 - 70 - 80
Shank 1 190 - 210 30 110 - 120 -
With crackling 1
2
3
205
85
180
20
100
20
40-70
120
-
-
-
85
* The lower the temperature in the second cooking stage, the more tender the
meat. This means that the cooking process can take several hours.
Roasting
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