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Food
Auto roast [
Temperature
in °C
Duration
in 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)
Rack 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 90–110
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.
In general, if a range of temperatures/times is given, it is best to select a lower
temperature and to check the food after the shortest time.
Use shelf level 2.
The temperatures given are for roasting in an uncovered Miele Gourmet oven
dish.
If open roasting on the rack, set the temperatures 10 °C lower.
The times given are for an oven which has not been pre-heated.
Roasting chart
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