Operating instructions/Installation instructions
Table Of Contents
- Contents
- Warning and Safety instructions
- Caring for the environment
- Guide to the appliance
- Controls
- Using the appliance
- Description of functions
- Before using for the first time
- Settings
- Settings overview
- Opening the “ Settings ” menu
- Language
- Time
- Date
- Lighting
- Start screen
- Display
- Volume
- Units
- Keeping warm
- Steam reduction
- Recommended temperatures
- Booster
- Automatic rinsing
- Water hardness
- Movement sensor
- Safety
- Furniture front recognition
- Miele@home
- Remote control
- SuperVision
- RemoteUpdate
- Software version
- Legal information
- Showroom programme
- Factory default
- Alarm + minute minder
- Main and sub-menus
- Energy saving tips
- Operation
- General notes
- Steam cooking
- Sous-vide (vacuum) cooking
- Special applications
- Reheat
- Defrost
- Mix & Match
- Containers
- Tips for reheating plated meals
- Tips for cooking plated meals
- Assembling a plated meal using various components
- Notes on the cooking charts
- Using the special application
- Reheating food with the special application
- Cooking food with the special application
- Food suitable for the special application
- Menu cooking – automatic
- Bottling
- Bottling cakes
- Drying
- Extracting juice with steam
- Blanching
- Disinfect items
- Heat crockery
- Keeping warm
- Prove dough
- Heating damp flannels
- Dissolve gelatine
- Decrystallise honey
- Melt chocolate
- Cook bacon
- Sweat onions
- Apple storage
- Making eierstich
- Fruit preserve
- Skinning vegetables and fruit
- Make yoghurt
- Automatic programmes
- MyMiele
- User programmes
- Baking
- Roasting
- Grilling
- Cleaning and care
- Problem solving guide
- Optional accessories
- Service
- Installation
- Note for test institutes
- UK Conformity declaration
- EU Conformity declaration
- Copyrights and licences
Roasting
148
Chart with core temperatures
Meat [°C]
Roast veal 75–80
Gammon joint 63
Leg of lamb
pink
medium
well done
64
76
82
Saddle of lamb
pink
medium
well done
53
65
80
Saddle of venison
pink
medium
well done
60
72
81
Roast beef 80
Fillet of beef/
sirloin joint
pink
medium
well done
45
54
75
Roast ham/pork 85
Pork fillet
pink
medium
well done
60
66
75
Game/leg cut 85
Core temperature