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Miele H 6090 B Manual

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Use shelf level 1
Food
Fan plus U Conventional heat V
Temperature
in °C
1)
Duration
in min.
2)
Temperature
in °C
1)
Duration
in min.
2)
Topside of beef
(approx. 1 kg)
170–190 100–120 190–210 100–120
Beef fillet or roast beef
3)
(approx. 1 kg)
190–210 45–55 210–230 45–55
Venison haunch
(approx. 1 kg)
180–200 90–120 190–210 90–120
Saddle of venison
(approx. 1 kg)
180–200 60–90 190–210 60–90
Roast pork (Leg, shoulder,
neck, approx. 1 kg)
170–190 100–120 200–220 100–120
Pork with crackling
(approx. 1 kg)
150–170 160–180 180–200 120–150
Gammon joint (approx. 1 kg) 170–190 60–70 200–220 60–70
Meat loaf
3)
(approx. 1 kg) 160–180 80–90 170–190 80–90
Veal (approx. 1 kg) 170–190 100–120 190–210 100–120
Shoulder of lamb
(approx. 2 kg)
170–190 90–120 200–220 90–120
Rack of lamb
3)
(approx. 2 kg)
170–190 50–60 190–210 50–60
Poultry (approx. 1 kg) 190–210 65–75 210–230 65–75
Poultry (approx. 2 kg) 190–210 100–120 210–230 90–110
Poultry (approx. 4 kg) 170–190 150–180 190–210 150–180
Whole fish (approx. 1.5 kg) 160–180 35–55 190–210 35–55
The data for the recommended function is printed in bold.
1) Temperature for roasting in a covered pot.
If open roasting, set the temperature 20 °C lower.
2) Unless otherwise stated, the times given are for an oven which has not been pre-heated.
3) Pre-heat the oven.
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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