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Miele H 4882 BP Manual

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Food
AUTO ROAST /
FAN ROAST
1)
CONVENTIONAL
ROAST
2) 3)
Core temp.
in °C
4)
Temperature
in °C
5)
Time
in min.
6)
Temperature
in °C
5)
Time
in min.
6)
Topside of beef, approx.
1kg
170 – 190 100 – 120 190 – 210 100 – 120 80 – 90
Beef fillet or roast beef,
approx. 1 kg
7)
190–210 45–55 200–220 45–55 60–85
8)
Venison, approx. 1 kg 180 – 200 90 – 120 190 – 210 90 – 120 80 – 90
Pork joint, approx. 1 kg 170 – 190 100 – 120 200 – 220 100 – 120 80 – 90
Pork joint with crackling,
approx. 2 kg
150 – 170 160 – 180 180 – 200 120 – 150 80 – 90
Gammon joint, approx. 1 kg 170 – 190 60 – 70 200 – 220 60 – 70 75 – 85
Meat loaf, approx. 1 kg 160 – 180 70 – 80 190 – 210 70 – 80 75 – 80
Veal, approx. 1.5 kg 170 – 190 100 – 120 190 – 210 100 – 120 70 – 75
Leg of lamb, approx. 1.5 kg 170 – 190 90 – 120 200 – 220 90 – 120 80 – 85
Rack of lamb, approx.
1.5 kg
7)
170–190 50–60 190–210 50–60 70–75
Poultry, 0.8–1kg 170–190 60–70 190–210 60–70 85–90
Poultry, approx. 2 kg 170 – 190 90 – 110 190 – 210 90 – 110 85 – 90
Poultry, stuffed, approx.
2kg
170 – 190 110 – 130 190 – 210 110 – 130 85 – 90
Poultry, approx. 4 kg 160 – 180 150 – 180 180 – 200 150 – 180 85 – 90
Fish, whole, approx. 1.5 kg 160 – 180 35 – 55 190 – 210 35 – 55 75 – 85
1) Use shelf level 1.
2) We recommend AUTO ROAST or FAN ROAST for roasting. However, CONVENTIONAL ROAST
can also be used.
3) Use shelf level 2.
4) When roasting with the food probe.
5) Temperature in a covered pot.
If open roasting, set the temperatures 20°C lower.
6) Unless otherwise stated, the times given are calculated on the basis of an oven which has not
been pre-heated.
7) Pre-heat the oven.
8) Rare: 60 – 65°C, medium: 70 – 75°C, well done: 80-85 °C
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
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