Miele H 4140 - Manual (Page 38)

Food Recom-
mended
shelf
level
6)
Fan plus Y
1)
Conventional A
1) 5)
Temperature
in °C
2)
Time
in mins.
Temperature
in °C
2)
Time
in mins.
Roast beef (approx. 1 kg) 1 170 - 190 100 - 120 190 - 210 100 - 120
Beef fillet, approx. 1 kg
3)
1 190 - 210 45 - 55 200 - 220 45 - 55
Venison (approx. 1 kg) 1
4)
180 - 200 90 - 120 190 - 210 90 - 120
Pork, joint (approx. 1 kg) 1 170 - 190 100 - 120 200 - 220 100 - 120
Pork, joint (approx. 2 kg) 1 150 - 170 160 - 180 180 - 200 120 - 150
Ham joint (approx. 1 kg) 1 170 - 190 60 - 70 200 - 220 60 - 70
Meat loaf (approx. 1 kg) 1 160 - 180 70 - 80 190 - 210 70 - 80
Veal (approx. 1.5 kg) 1
4)
170 - 190 100 - 120 190 - 210 100 - 120
Leg of lamb (approx. 1.5 kg) 1 170 - 190 90 - 120 200 - 220 90 - 120
Rack of lamb, approx. 1.5 kg
3)
1 170 - 190 50 - 60 190 - 210 50 - 60
Poultry (0.8 - 1 kg) 1
4)
170 - 190 60 - 70 190 - 210 60 - 70
Poultry (approx. 2 kg) 1 170 - 190 90 - 110 190 - 210 90 - 110
Poultry (approx. 2 kg) 1 170 - 190 110 - 130 190 - 210 110 - 130
Poultry (approx. 4 kg) 1 160 - 180 150 - 180 180 - 200 150 - 180
Whole fish (approx. 1.5 kg) 1
4)
160 - 180 35 - 55 190 - 210 35 - 55
Unless otherwise stated, the times given are for an oven which has not been pre-heated.
1) Use the roasting filter.
2) Temperature in a covered pot
If open roasting, set the temperatures 20 °C lower.
3) Pre-heat the oven.
4) Use the 2nd shelf level from the bottom for Conventional A.
5) We recommend Fan plus Y for roasting, however Conventional A can also be used.
6) The shelf levels are counted from the bottom of the oven upwards (1 = lowest; 4 = highest).
The information given in this chart is intended only as a guide.
Roasting chart
38