Miele H 6860 Bp Manual

Roasting
91
Roasting charts
Beef, veal
Food
[°C]
[min]  7)
[°C]
Topside of beef, approx. 1 kg/170–1802100–130  5)85–95190–2002110–140 5)
Fillet of beef approx. 1 kg  1)/150–160 4)220–50
40–70 8) 2)150–160  4)220–50
180–190 4)220–50
Sirloin joint, approx. 1 kg  1)/150–160 4)230–60
40–70 8) 2)150–160  4)230–60
180–190 4)230–60
Veal, approx. 1.5 kg/190–200270–90 5)
70–80 3)190–200270–90  6)
200–210270–90 5)
 Function /  Temperature /  Shelf level /  Duration /  Core temperature
...

Roasting
92
Pork
Food
[°C]
[min]  3)
[°C]
Pork joint, approx.1 kg/160–1702100–120  2)
80–90 1)160–1702100–120  2)
180–1902100–130 2)
Pork joint with crackling, approx.
2 kg/170–1802120–160 2)
80–90 1)180–1902120–160  2)
190–2002130–160 2)
Gammon joint, approx. 1 kg/150–160260–80 2)
75–80 1)150–160260–80
170–180280–100  2)
Meat loaf, approx. 1 kg/170–180260–70 2)80–85200–210270–80 2)
 Function /  Temperature /  Shelf level /  Duration /  Core temperature
 Fan plus /  Auto roast...

Roasting
93
Lamb, game
Food
[°C]
[min]  5)
[°C]
Leg of lamb, approx. 1.5 kg/170–180290–110  3)
75–80 1)170–180290–110  4)
180–190290–110 3)
Saddle of lamb, approx. 1.5 kg/220–230  2)240–60 4)
70–75 1)220–230  2)240–60
230–240 2)340–60 4)
Venison, approx. 1 kg/200–210280–100  3)80–90200–210280–100 3)
 Function /  Temperature /  Shelf level /  Duration /  Core temperature
 Fan plus /  Auto roast /  Moisture plus /  Conventional heat
1)
If using Moisture plus , once the heating-up...

Roasting
94
Poultry, fish
Food
[°C]
[min]  3)
[°C]
Poultry, 0.8–1 kg/180–190260–7085–90190–200260–70
Poultry, approx. 2 kg/180–1902100–12085–95190–2003100–120
Poultry, stuffed, approx. 2 kg/180–1902110–13085–95190–2003110–130
Poultry, approx. 4 kg/160–1702120–160  2)85–90180–1902120–160 2)
Fish, whole, approx. 1.5 kg/160–170245–55
75–80 1)160–170245–55
180–190245–55
 Function /  Temperature /  Shelf level /  Duration /  Core temperature
 Fan plus /  Auto roast /  Moisture...

Roasting
95
Food probe
The wireless food probe enables the
roasting process to be monitored
simply and reliably.
How the food probe works
The metal tip of the food probe is
inserted into the food. There is a
temperature sensor in the metal tip
which measures the core temperature
of the food during cooking.
The temperature sensor is located
approx. 2 cm from the tip. Insert the
food probe so that the temperature
sensor is positioned centrally (see
"Important notes about using the food
probe").
The...

Roasting
96
When to use it
Some Automatic programmes and
Special applications will prompt you to
use the food probe.
You can also use it with your own User
programmes and with the following
functions:
–Auto roast 
–Fan plus 
–Intensive bake 
–Conventional heat 
–Moisture plus 
–Fan grill 
Important notes about using the food
probe
To ensure the probe works correctly,
please observe the following
instructions.
–Do not use deep, narrow, metal
cooking containers, as these will
weaken the signal.
–Do...

Roasting
97
In addition please note:
–You can place the meat in a pot or on
the rack in the universal tray.
–The metal tip of the food probe must
be fully inserted into the food so that
the temperature sensor is
approximately in the middle of the
food. The handle should be angled
upwards and not point horizontally
towards the corners of the oven or
the door.
–When cooking poultry, insert the
metal tip into the thickest part of the
breast. You can find the thickest part
of the breast by pressing the area...

Roasting
98
Using the food probe
0004Remove the food probe from its
holder in the door.
0004Insert the metal tip of the food probe
fully into the food. Make sure that the
handle is angled upwards.
0004Place the food in the oven.
0004Close the door.
0004Select the oven function or Automatic
programme.
The message Continue cooking with the
food probe?  will appear.
0004Select Yes.
0004Change the recommended
temperature if necessary.
0004Change the recommended core
temperature if necessary.
The core...

Roasting
99
Time left display
If the temperature set for a cooking
process is above 140 °C, the estimated
time left for the cooking process will
appear in the display after a short while.
The time remaining is calculated from
the cooking temperature selected, the
required core temperature and the
pattern of the increasing core
temperature.
The time remaining first shown is an
estimate. As the cooking process
continues the time remaining is revised
continuously, and a more accurate
revised figure shown....

Low temperature cooking
100
This method is ideal for cooking beef,
pork, veal or lamb when a tender result
is required.
First sear the meat all over at a high
temperature on the hob in order to seal
it.
Then place the meat in the pre-heated
oven where the low temperature and
long cooking duration will cook it to
perfection and ensure it is very tender.
The meat will relax and the juices inside
will start to circulate evenly throughout
the meat to reach the outer layers. This
will give very tender and...