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Miele H 5981 BP Manual

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Use shelf level 1
Food
Auto roast [
Moisture plus d
Conventional heat V Core
temperature
in °C
1)
Temperature
in °C
2)
Time
in min.
3)
Temperature
in °C
2)
Time
in min.
3)
Topside of beef
(approx. 1 kg)
170–190 100–120 190–210 100–120 80–90
Beef fillet
Roast beef
4)
(approx. 1 kg)
190–210 45–55 200–220 45–55 60–85
5)
Venison haunch
(approx. 1 kg)
180–200 90–120 190–210 90–120 80–90
Saddle of venison
(approx. 1 kg)
180–200 60–90 190–210 60–90 80–90
Roast pork (Leg, shoulder,
neck, approx. 1 kg)
170–190 100–120 200–220 100–120 80–90
Pork with crackling
(approx. 1 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
4)
(approx. 1 kg) 160–180 80–90 170–190 80–90 75–80
Veal (approx. 1 kg) 170–190 100–120 190–210 100–120 70–75
Shoulder of lamb
(approx. 2 kg)
170–190 90–120 200–220 90–120 80–85
Rack of lamb
4)
(approx. 2 kg)
170–190 50–60 190–210 50–60 70–75
Poultry (approx. 1 kg) 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 (approx. 4 kg) 160–180 150–180 180–200 150–180 85–90
Whole fish (approx. 1.5 kg) 160–180 35–55 190–210 35–55 75–85
The data for the recommended function is printed in bold.
1) When open roasting with the food probe.
2) Temperature in a covered pot.
If open roasting, set the temperature 20°C lower.
3) Unless otherwise stated, the times given are calculated on the basis of an oven which has not been
pre-heated.
4) Pre-heat the oven.
5) 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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