Pork - Miele H 2265-1 E Operating And Installation Instructions

Cooking charts

Pork

Food
(accessories)
Pork joint/pork neck roast, approx. 1 kg
(oven dish with lid)
Pork joint with crackling, approx. 2 kg
(oven dish)
Fillet of pork, approx. 350 g
Ham roast, approx. 1.5 kg
(oven dish with lid)
Gammon joint, approx. 1 kg
(universal tray)
Gammon joint, approx. 1 kg
Meat loaf, approx. 1 kg
(universal tray)
1
Bacon
 Function,  Temperature,  Shelf level  Cooking duration,  Core temperature,
 Fan Plus,  Conventional Heat,  Eco Fan Heat,  Full Grill
1
Use the rack and the universal tray.
2
Sear the meat on the cooktop first.
3
Pre-heat the oven at 120 °C for 15 minutes. Do not use the  Booster function for this
purpose. Reduce the temperature when you place the food in the oven.
4
Pre-heat the oven for 5 minutes before placing the food inside. Do not use the
 Booster function for this purpose.
5
Roast with the lid on first. Remove the lid after roasting for 60 minutes and add
approx. 0.5 litres of liquid.
6
Add approx. 0.5 l of liquid halfway through roasting.
7
Roast with the lid on first. Remove the lid after roasting for 100 minutes and add
approx. 0.5 litres of liquid.
8
Turn the food halfway through roasting.
9
If you have a separate food probe you can use the core temperature shown.
100





1



1






[°C]
160–170 2
170–180 2
180–190 2
190–200 2
2 3
2
90–100
160–170 2
150–160 2
2 3
2
95–105
170–180 2
190–200 2
4
4
250
9


[min.]
[°C]
5
80–90
130–140
5
80–90
130–140
6
80–90
130–150
6
80–90
130–150
70–90 60–75
7
80–90
130–160
50–60 75–80
140–160 75–80
6
80–85
60–70
6
80–85
70–80
3–5 --