Miele H 387-1 B KAT manual Roasting chart

Roasting chart

	Rec.	Auto roast E 1)			Conventional A 1)			Core
	runner	Temp.	Time		Temp.	Time		temp.
	from							in
		in °C 2)	in mins.		in °C 2)	in mins.
	bottom							°C 3) 1) 5)
Beef (approx. 1 kg)	1 4)	180	60	– 80	200	70	– 90	60 – 80
Venison (approx. 1 kg)	1 4)	180	75– 100		220 – 240	100	– 120	65 – 75
Leg of pork	1 4)
(approx. 1 kg)		185	75 – 100		200	100	– 120	80 – 90
Rolled pork	1 4)
(approx. 1 kg)		180 – 190	90 – 120		200 – 220	110	– 130	80 – 90
Leg of lamb
(approx. 2 kg)	1	180	110	– 130	200	150		80 – 85
Poultry (1 kg)	1 4)	180 – 190	60	– 80	200 – 220	70	– 90	–
Poultry (approx. 2 kg)	1	180 – 190	100	– 110	200 – 220	110	– 120	–
Poultry (approx. 2 kg)	1	180 – 190	100	– 120	200 – 220	110	– 140	–
stuffed
Poultry (approx. 4 kg)	1	170 – 180	160	– 180	190 – 210	170	– 190	–
Whole fish	1 4)
(approx. 1.5 kg)		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 roasting filter for roasting.

2)If pot roasting set the temperature 20 °C higher.

3)Roasting using the core temperature roast probe e.

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

5)Very rare: 60 – 65 °C, medium rare: 65 – 75 °C, medium: 75 – 80 °C, well done 80 °C

The information given in this chart is intended only as a guide.

See the cookbook supplied with your oven for further details.

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