Oven roasting chart

 

 

Rec.

Fan Heat D1)

Conventional A

 

 

runner

Temp. °C

Time

Temp. °C

Time

 

 

from

 

 

in a pot

in mins

in a pot

in mins.

 

 

bottom

 

 

L2)

 

L2)

 

Beef

apprx. 1 kg

1

180-200

100-120

220-240

100-120

Sirloin,

 

 

 

 

 

 

Steak 3)

apprx. 1 kg

1 3)

190-210

35-45

240-260

35-45

Venison, game

apprx. 1 kg

1

180-200

90-120

220-240

90-120

Leg of pork

apprx. 1 kg

1

170-190

100-120

210-230

100-120

Rolled pork

apprx. 1 kg

1

170-190

100-120

200-220

110-130

Meat loaf

apprx. 1 kg

1

170-190

50-60

200-220

50-60

Veal

apprx. 1 kg

1

170-190

100-120

210-230

100-120

Shoulder of lamb

apprx. 1.5 kg

1

170-190

90-120

210-230

90-120

Poultry

0.8-1 kg

1 3)

170-190

50-60

200-220

50-60

Poultry

apprx. 2 kg

1

170 – 190

90 – 110

200 – 220

90 – 110

Poultry with stuffing

apprx. 2 kg

1

170 – 190

120 – 150

200 – 220

120 – 150

Poultry

apprx. 4 kg

1

160-180

150-180

190-210

150-180

Whole fish

apprx. 1.5 kg

1 3)

160-180

35-55

200-220

35-55

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

1)Fit the grease filter in place when using "Fan Heat D".

2)When roasting on the rack K, set the temperature 20°C lower than given.

3)Pre-heat the oven when using "Fan Heat D" and "Conventional A".

4)2nd runner from the bottom when using the "Conventional A" setting.

The information given in this chart is intended only as a guide. See the cook book supplied with your oven for further details.

38

Page 38
Image 38
Miele H 320, H 326, H 316, H 310 manual Oven roasting chart, From

H 310, H 320, H 316, H 326 specifications

Miele, a brand renowned for its commitment to high-quality household appliances, has added exceptional steam ovens to its lineup with the H 326, H 316, H 310, and H 320 models. Each of these advanced steam ovens combines innovative technology with user-friendly features, perfect for both culinary aficionados and home cooks alike.

The Miele H 326, with its intuitive design, stands out with a spacious 76-liter interior, allowing for multi-level cooking. Its unique DirectSteam technology optimizes steam distribution, ensuring that food is cooked evenly, preserving nutrients and moisture. This model also prides itself on a user-friendly Touch Display, providing quick access to various cooking modes and settings.

The H 316 model is a versatile option that integrates perfectly into any kitchen. With a 48-liter capacity, the H 316 offers flexibility for smaller kitchens. It features Miele’s patented Steam Sensing technology that constantly monitors temperature and humidity levels, adjusting steam output accordingly for precise cooking results. Additionally, the unit comes with a convenient automatic cleaning system, simplifying maintenance and ensuring hygiene.

The Miele H 310, while compact, does not compromise on performance. This steam oven is designed for efficiency, making it ideal for those with limited space. Equipped with a glass front, it allows users to monitor their culinary creations easily. One of the key features of the H 310 is its ability to pair with Miele’s Sous-Vide cooking attachments, providing precise temperature control for perfectly cooked proteins.

Lastly, the Miele H 320 sets itself apart with its elegant design and advanced functionalities. This model integrates seamlessly with Miele’s Home Connect technology, enabling remote control and supervision of cooking processes via a smartphone app. It boasts a robust selection of pre-programmed recipes, making it accessible for novice chefs while also catering to experienced cooks.

In summary, the Miele H 326, H 316, H 310, and H 320 represent the pinnacle of steam cooking technology. With their high capacities, innovative steam management systems, and smart connectivity options, these models are crafted to elevate the culinary experience in any home. Miele’s dedication to quality and user-centric design ensures that each steam oven not only meets but exceeds the expectations of modern kitchen enthusiasts.