Miele H5140B - R O Asting C H Ar T

F o o d
R ec o m -
m end ed
sh elf
lev el
F an p lu s U C o nv entio nal V
1 )
T em p er atu r e
in ° C
2 )
T im e
in m in.
3 )
T em p er atu r e
in ° C
2 )
T im e
in m in.
3 )
Topside of beef, approx .
1 kg
2 170 – 190 100 – 120 190 – 210 100 – 120
B eef fillet or roast beef,
approx . 1 kg
4)
2 190 – 210 45 – 55 200 – 220 45 – 55
V enison, approx . 1 kg 2 180 – 200 90 – 120 190 – 210 90 – 120
P ork joint, approx . 1 kg 2 170 – 190 100 – 120 200 – 220 100 – 120
P ork joint w ith crackling,
approx . 2 kg
2 150 – 170 160 – 180 180 – 200 120 – 150
G ammon joint, approx . 1 kg 2 170 – 190 60 – 70 200 – 220 60 – 70
Meat loaf, approx . 1 kg 2 160 – 180 70 – 80 190 – 210 70 – 80
V eal, approx . 1.5 kg 2 170 – 190 100 – 120 190 – 210 100 – 120
L eg of lamb, approx . 1.5 kg 2 170 – 190 90 – 120 200 – 220 90 – 120
R ack of lamb, approx .
1.5 kg
4)
2 170 – 190 50 – 60 190 – 210 50 – 60
P oultry , 0.8 – 1 kg 2 170 – 190 60 – 70 190 – 210 60 – 70
P oultry , approx . 2 kg 2 170 – 190 90 – 110 190 – 210 90 – 110
P oultry , stuffed, approx .
2 kg
2 170 – 190 110 – 130 190 – 210 110 – 130
P oultry , approx . 4 kg 2 160 – 180 150 – 180 180 – 200 150 – 180
F ish, w hole, approx . 1.5 kg 2 160 – 180 35 – 55 190 – 210 35 – 55
1) W e recommend F an plus U for roasting, how ever, C onventional V can also be used.
2) Temperature in a covered pot.
If open roasting, set the temperatures 20° C low er.
3) U nless otherw ise stated, the times given are calculated on the basis of an oven
w hich has not been pre-heated.
4) P re-heat the oven.
In g ener al, if a r ang e o f tem p er atu res and tim es is g iv en, it is b est to selec t a tem p er atu re in th e
m id d le and to c h ec k th e fo o d after th e sh o rtest tim e.
R o asting c h art
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