Miele H6260BP - Pork

Roasting
75
Pork
Food 

[°C]


[min.]

3)
[°C]
Pork roast/neck, approx.1kg
 160–170 2
100–120
2)
80–90

1)
160–170 2
100–120
2)
 180–190 2
100–120
2)
Pork joint with crackling,
approx.2kg
 170–180 2
120–160
2)
80–90

1)
180–190 2
120–160
2)
 190–200 2
130–160
2)
Gammon joint, approx. 1 kg
 150–160 2
60–80
2)
75–80

1)
150–160 2 60–80
 170–180 2
80–100
2)
Meat loaf, approx. 1 kg
 170–180 2
60–70
2)
80–85
 200–210 2
70–80
2)
Function / Temperature / Shelf level / Duration / Core temperature
Fan Plus / Moisture Plus / Conventional Heat
1) If using Moisture Plus, once the heating-up phase has finished, manually release the
bursts of steam at intervals throughout the programme.
2) Add approx. 0.5l liquid halfway through roasting.
3) If you have a separate food probe, you can use the core temperature shown.