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
 Fan plus /  Auto roast /  Moisture plus /  Conventional heat
1)
Use the universal tray. First sear the meat all over on the hob to seal it.
2) If using Moisture plus , release a burst of steam at the beginning of the cooking
programme.
3) If using Moisture plus , once the heating-up phase has finished, manually release the
bursts of steam at intervals throughout the programme.
4) Pre-heat the oven.
During the heating-up phase select Open further settings  – Rapid heat-up – Off.
5) Roast with the lid on first, then remove the lid halfway through roasting and add approx.
0.5 l liquid.
6) Add approx. 0.5 l liquid halfway through roasting.
7) When using the food probe, enter an appropriate core temperature for the food being
cooked.
8) Depending on required degree of doneness: rare: 40–45 °C, medium: 50–60 °C, well
done: 60–70 °C 
						

							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 /  Moisture plus /  Conventional heat
1)
If using Moisture plus , once the heating-up phase has finished, manually release the
bursts of steam at intervals throughout the programme.
2) Add approx. 0.5 l liquid halfway through roasting.
3) When using the food probe, enter an appropriate core temperature for the food being
cooked. 
						

							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 phase has finished, manually release the
bursts of steam at intervals throughout the programme.
2) Pre-heat the oven.
3) Roast with the lid on first, then remove the lid halfway through roasting and add approx.
0.5 l liquid.
4) Add approx. 0.5 l liquid halfway through roasting.
5) When using the food probe, enter an appropriate core temperature for the food being
cooked. 
						

							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 plus /  Conventional heat
1)
If using Moisture plus , once the heating-up phase has finished, manually release the
bursts of steam at intervals throughout the programme.
2) Add approx. 0.5 l liquid halfway through roasting.
3) When using the food probe, enter an appropriate core temperature for the food being
cooked. 
						

							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 rise in the core temperature reflects
the extent to which the food is cooked.
You can programme the core
temperature to be lower or higher,
depending on whether you want your
meat to be rare, medium or well done.
A core temperature of up to 99 °C can
be set. Please refer to the Roasting
chart and "Low temperature cooking"
for the core temperatures applicable for
different types of meat.
The duration for roasting meat by
temperature using the probe is similar
to the duration when cooking by time.
The core temperature value is sent via a
signal from the transmitter in the handle
of the food probe via the antenna in the
back wall of the oven to the appliance's
electronic unit as soon as the food with
the food probe is placed in the oven.
Uninterrupted transmission of the signal
is only possible with the door shut. If
the oven door is opened during the
cooking programme, e.g. to baste the
meat, then the signal is interrupted. It
will resume once the door has been
closed. It will take a few seconds for the
current core temperature to show up in
the display again.
The temperature sensor will be
destroyed at temperatures above
100 °C. As long as it remains
inserted in the food, there is no risk
of damage, since the maximum core
temperature setting is 99 °C.
If you are not using the wireless food
probe, do not keep it in the oven
during cooking. Always put it back
into the storage sleeve in the door.  
						

							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 not place any metal items above
the food probe, such as lids,
aluminium foil, racks or universal
trays on a shelf level above the food
with the food probe. Glass lids may
be used.
–Do not use another standard metal
cooking thermometer at the same
time.
–Do not allow the handle of the food
probe to sit in any sauce or cooking
liquid, or to rest on the food or on the
edge of the cooking container.
Danger of breaking.
Do not use the wireless food probe
to lift or carry the food. 
						

							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
with your thumb and index finger.
–Do not let the metal tip touch any
bones or insert it into a particularly
fatty area of the meat. Contact with
fat or bone can lead to the oven
being switched off too early.
–If the meat is very heavily marbled
with fat, select the highest core
temperature given in the Roasting
chart.
–When using roasting bags or
aluminium foil, insert the probe
through the bag or foil into the centre
of the meat. You can also place the
meat, with the food probe inserted,
inside the foil. Follow the roasting
bag / aluminium foil manufacturer's
instructions.
–The food probe can only be inserted
horizontally into flat food, e.g. fish.
Therefore place flat food in glass or
ceramic cooking containers, as the
walls of a metal container would
disturb the signal.
If the food probe is no longer
recognised during cooking, a message
will appear in the display. Change the
position of the food probe in the food. 
						

							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 temperatures cannot be
changed for the Automatic
programmes.
You can also start the process at a later
time. Select Open further settings  and set
a time in the Start at   field. With
Automatic programmes, select Start
later.
You can estimate approximately when
the food will be ready as the duration of
the cooking programme is about the
same as if you were cooking food
without using the food probe.
You cannot enter a Duration or Ready at
time, as the total cooking duration is
determined by how long it takes for the
core temperature to be reached. 
						

							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.
Altering the cooking or core
temperature or selecting a different
function will delete the time left
information. The time remaining will be
recalculated if the door is kept open for
a long period of time.
To display the core temperature
As soon as the time remaining appears,
you can also display the actual core
temperature.
0004Select Change .
0004Select Display core temperature .
0004Select On.
0004Confirm with OK.
The actual core temperature will also
appear in the display.
Using residual heat
The heating in the oven switches off
shortly before the end of the cooking
programme. The residual heat in the
oven is sufficient to complete the
cooking process.
Using the residual heat in the oven
saves energy.
Energy save phase  will appear in the
display to show that the oven is in
energy save mode. The measured core
temperature is no longer visible.
The cooling fan continues to run, as
does the hot air fan if a "fan" setting
has been chosen.
When the core temperature selected
has been reached:
– Process finished  will appear.
–A buzzer will sound if the buzzer is
switched on (see "Settings – Volume
– Buzzer tones").
Tip: If the food is not yet cooked
sufficiently, insert the food probe into
another place and repeat the
programme. 
						

							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 succulent
results.
Tips
–Use lean meat which has been
correctly hung and trimmed. Bones
should be removed before cooking.
–For searing, use a suitable cooking oil
or fat that can withstand high
temperatures (e.g. clarified butter,
vegetable oil).
–Do not cover meat during cooking.
Cooking takes between 2-4 hours
depending on the size and weight of
the meat and on how well cooked you
want it as well as the level of browning
required.
Cooking duration / Core
temperatures
Meat
[min]
[°C]
Fillet of beef80–10059
Sirloin joint
–Rare50–7048
–Medium100–13057
–Well done160–19069
Pork fillet80–10063
Gammon*140–17068
Fillet of veal80–10060
Saddle of veal *100–13063
Saddle of lamb *50–8060
 Duration
 Core temperature
* Off the bone
After cooking
–
Meat can be carved straight from the
oven. It does not need to rest.
–The cooking result will not be
affected if the meat is left in the oven
after the programme has finished. It
can be kept warm until you serve it.
–The meat is an ideal temperature to
eat straight away. Serve on pre-
heated plates with very hot sauce or
gravy to prevent it cooling down too
quickly.