Miele 10 110 510 installation instructions Roasting chart

Roasting

Roasting chart

Meat/Fish	￿ / ￿
	￿	￿
	[°C]	[min]
Topside of beef, approx. 1 kg	170–190	100–130 2)
Beef fillet or sirloin joint, approx. 1 kg	200–220	45–55 3)
Venison, approx. 1 kg	140–160	100–120 4)
Pork joint, approx.1 kg	160–180	100–120 4)
Pork joint with crackling, approx. 2 kg	160–180	130–160 4)
Gammon joint, approx. 1 kg	150–170	60–80 4)
Meat loaf, approx. 1 kg	160–180	60–70 4)
Veal, approx. 1.5 kg	180–200	80–100 4)
Leg of lamb, approx. 1.5 kg	170–190	90–120 4)
Saddle of lamb, approx. 1.5 kg	170–190	50–60 3)
Poultry, 0.8–1 kg	180–200	60–70
Poultry, approx. 2 kg	170–190	100–120
Poultry, stuffed, approx. 2 kg	170–190	110–130
Poultry, approx. 4 kg	160–180	150–180
Fish, whole, approx. 1.5 kg	160–180	35–55

The data for the recommended function is printed in bold.

The durations given are for an oven which has not been pre-heated.

In general, if a range of temperatures is given, it is best to select the lower temperature and to check the food after the shortest duration.

The temperatures quoted are for roasting in an open oven-proof dish.

Lower the temperature by approx. 10 °C if roasting directly on the universal tray or on the rack with the universal tray underneath.

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