Miele H 357 - Roasting Charts; Roasting Parameters by Meat Type

Roasting chart
Rec.
runner
from
bottom
Auto roast E
1)
Conventional A
1)
Core
temp. in
°C 3) 1)
5)
Temp.
in °C
2)
Time
in mins.
Temp.
in °C
2)
Time
in mins.
Beef (approx.1 kg) 1 180 60 – 80 200 70 – 90 60 – 80
Venison (approx. 1 kg) 1 180 75– 100 220 – 240 100 – 120 65 – 75
Leg of pork
(approx. 1 kg) 1 185 75 – 100 200 100 – 120 80 – 90
Rolled pork
(approx. 1 kg) 1 185 – 190 90 – 120 200 – 220 110 – 130 80 – 90
Leg of lamb
(approx. 2 kg) 1 180 100 – 130 200 150 80 – 85
Poultry (1 kg) 1
4)
180 – 190 60 – 80 200 – 220 70 – 90 –
Poultry (approx. 2 kg) 1 180 – 190 100 – 110 200 – 220 110 – 120 –
Poultry (approx. 2 kg)
stuffed 1 180 – 190 100 – 120 200 – 220 110 – 140 –
Poultry (approx. 4 kg) 1 170 – 180 160 – 180 190 – 210 170 – 190 –
Whole fish (ap-
prox. 1.5 kg) 1
4)
160 – 180 35 – 55 200 – 220 35 – 55 –
Unless otherwise stated, the times given are for an oven which has not bee pre-heated.
1) Fit the roasting filter for roasting.
2) When pot roasting set the temperature 20 °C lower than stated.
3) Roasting using the core temperature roast probe
e.
4) Use the 2nd runner from the bottom when using "Conventional A".
5) Very rare: 60 – 65 °C, medium rare: 65 – 75 °C, medium: 75 – 80 °C, well done: 80 °C
The information given in this chart is intended only as a guide.
See the cookbook supplied with your oven for further details.
Roasting chart
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