Miele H 6090 B User Manual download pdf (Page 34)

Use shelf level 1

Food

Fan plus U Conventional heat V

Temperature

in °C

Duration

in min.

Temperature

in °C

Duration

in min.

Topside of beef

(approx. 1 kg)

170–190 100–120 190–210 100–120

Beef fillet or roast beef

(approx. 1 kg)

190–210 45–55 210–230 45–55

Venison haunch

(approx. 1 kg)

180–200 90–120 190–210 90–120

Saddle of venison

(approx. 1 kg)

180–200 60–90 190–210 60–90

Roast pork (Leg, shoulder,

neck, approx. 1 kg)

170–190 100–120 200–220 100–120

Pork with crackling

(approx. 1 kg)

150–170 160–180 180–200 120–150

Gammon joint (approx. 1 kg) 170–190 60–70 200–220 60–70

Meat loaf

(approx. 1 kg) 160–180 80–90 170–190 80–90

Veal (approx. 1 kg) 170–190 100–120 190–210 100–120

Shoulder of lamb

(approx. 2 kg)

170–190 90–120 200–220 90–120

Rack of lamb

(approx. 2 kg)

170–190 50–60 190–210 50–60

Poultry (approx. 1 kg) 190–210 65–75 210–230 65–75

Poultry (approx. 2 kg) 190–210 100–120 210–230 90–110

Poultry (approx. 4 kg) 170–190 150–180 190–210 150–180

Whole fish (approx. 1.5 kg) 160–180 35–55 190–210 35–55

The data for the recommended function is printed in bold.

1) Temperature for roasting in a covered pot.

If open roasting, set the temperature 20 °C lower.

2) Unless otherwise stated, the times given are for an oven which has not been pre-heated.

3) Pre-heat the oven.

In general, if a range of temperatures and times is given, it is best to select a temperature in the

middle and to check the food after the shortest time.

Roasting chart

1 2 ... 29 30 31 32 33 34 35 36 37 38 39 ... 67 68

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Miele H 6090 B User Manual Page 34

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