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Roasting

N Fan grill system 165 °C

Type of meat Roasting time in minutes G

Roast probe

Finish

1 kg 2 kg 3 kg

Pork

Loin 100-120 120-130 130-140 75-80 °C well done

Shoulder 100-120 120-130 130-140 75-80 °C well done

Leg cut 100-120 120-130 130-140 78-80 °C well done

Ham 50-60 60-70 65-75 70-75 °C well done

Beef

Topside 100-120 120-130 130-140 75-80 °C well done

Fillet 45-55 55-60 60-65 60-65 °C medium rare

Sirloin 45-55 55-60 60-65 55-60 °C medium rare

Veal

Neck - 80-90 - 68-75 °C medium rare

Shoulder 100-110 110-120 120-130 75-80 °C well done

Leg cut 100-110 110-120 120-130 75-80 °C well done

Fillet 45-55 55-60 60-65 60-65 °C medium rare

Lamb

Rack of lamb - 55-60 - 68-75 °C medium rare

Shoulder of lamb - 130-140 - 75-80 °C well done

Poultry

Chicken 50-60 - - - well done

Duck - 80-90 90-100 - well done

Goose - - 120-150 80-85 °C well done

Turkey - - 130-150 80-85 °C well done

Game

Saddle of venison - 50-60 60-70 65-70 °C medium rare

Roast venison - 100-120 120-150 75-80 °C well done

Leg of venison - 100-130 - 75-80 °C well done

The information given in this chart is intended only as a guide. See the cookbook supplied with your

oven for further details.

Practical tips

Miele H 4900 B User Manual

Questions and Answers: