Miele H 2265-1 E - Veal

Cooking charts
93
Veal
Food
(accessories)


[°C]
 

[min]

6
[°C]
Braised veal, approx.1.5kg
(oven dish with lid)

2
160–170
3
 2
120–130
5
--

2
170–180
3
 2
120–130
5
--
Fillet of veal, approx.1kg
(universal tray)

2
160–170
3
 2 30–60 45–75
Fillet of veal, “rare”, approx.1kg
1

2
80–85
4
– 2 50–60 45–48
Fillet of veal, “medium”, approx.1kg
1

2
90–95
4
– 2 80–90 54–57
Fillet of veal, “well done”, ap-
prox.1kg
1

2
95–100
4
– 2 90–100 63–66
Saddle of veal, “rare”, approx.1kg
1

2
80–85
4
– 2 80–90 45–48
Saddle of veal, “medium”, ap-
prox.1kg
1

2
90–95
4
– 2 100–130 54–57
Saddle of veal, “well done”, ap-
prox.1kg
1

2
95–100
4
– 2 130–140 63–66
Function, Temperature, Shelf level, Cooking duration, Core temperature,
Fan plus, Conventional heat
1
Use the rack and universal tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven before putting food inside. Do not use the Booster function for this
purpose.
4
Pre-heat the oven at 120°C for 15minutes. Do not use the Booster function for this
purpose. Reduce the temperature when you place the food in the oven.
5
Roast with the lid on first. Then remove the lid after roasting for 90minutes and add ap-
prox.0.5litres of liquid.
6
If you have a separate food probe you can use the core temperature shown.