Miele H6260BP - Roasting Charts

Roasting
74
Roasting charts
Beef, veal
Food 

[°C]


[min.]

7)
[°C]
Topside of beef, approx.1kg
 170–180 2
100–130
5)
85–95
 190–200 2
110–140
5)
Fillet of beef, approx.1kg
1)

150–160
4)
2 20–50
40–70
8)

2)
150–160
4)
2 20–50

180–190
4)
2
20–50
Sirloin joint, approx.1kg
1)

150–160
4)
2 30–60
40–70
8)

2)
150–160
4)
2 30–60

180–190
4)
2 30–60
Veal, approx. 1.5 kg
 190–200 2
70–90
5)
70–80

3)
190–200 2
70–90
6)
 200–210 2
70–90
5)
Function / Temperature / Shelf level / Duration / Core temperature
Fan Plus / Moisture Plus / Conventional Heat
1) Use the universal tray. First sear the meat all over on the cooktop to seal it.
2) If using Moisture Plus, release a burst of steam at the beginning of the cooking
programme.
3) If using Moisture Plus, once the heating-up phase has finished, manually release the
bursts of steam at intervals throughout the programme.
4) Pre-heat the oven. Do not use Rapid Heat-up.
5) Roast with the lid on first, then remove the lid halfway through roasting and add approx.
0.5l liquid.
6) Add approx. 0.5l liquid halfway through roasting.
7) If you have a separate food probe, you can use the core temperature shown.
8) Depending on required degree of doneness: rare: 55–60°C, medium: 65–70°C, well-
done: 70–75°C