Fan plus
U
MiFan plus
a
Temperature
in °C
1) 2)
Time
in min.
Power level
in W
Temperature
in °C
2)
Time
in min.
Roast beef (approx. 1 kg)
170 – 190
100 – 120
–
–
–
Beef fillet
3), 4)
(approx. 1 kg)
190 – 210
40 – 60
–
–
–
Haunch of venison
(approx. 1 kg)
180 – 200
100 – 120
–
–
–
Saddle of venison
(approx. 1 kg)
180 – 200
70 – 100
–
–
–
Roast pork
(Leg, shoulder, neck,
approx. 1 kg)
170 – 190
110 – 130
150
180
90 – 100
Ham (approx. 1 kg)
170 – 190
70 – 80
150
180
60 – 70
Meat loaf
4)
(approx. 1 kg)
160 – 180
65 – 75
300
180
35 – 45
Veal (approx. 1 kg)
170 – 190
80 – 100
150
180
70 – 80
Shoulder of lamb
(approx. 2 kg)
170 – 190
110 – 130
150
180
90 – 110
Rack of lamb
3)
(approx. 2 kg)
170 – 190
60 – 80
–
–
–
Poultry (approx. 1 kg)
170 – 190
55 – 65
150
180
45 – 55
Poultry (approx. 4 kg)
170 – 190
200 – 220
150
160
120 – 150
Whole fish (approx. 1.5 kg)
160 – 180
45 – 55
150
170
35 – 45
Unless otherwise stated, the times given are calculated on the basis of an oven which has not been
pre-heated.
1) Temperature in a covered pot.
If open roasting on the rack, set the temperature 20°C lower.
2) Do not select a higher temperature than that advised.
The meat will become brown, but will not be cooked properly.
3) Do not cover.
4) Pre-heat the oven.
Take note of the temperature range, the microwave power level, the shelf levels and the timings. These
also take the type of cooking container, the size of the meat and cooking practices into account.
In general, if a range of temperatures is given, it is best to select a temperature in the middle.
Roasting chart
56
Summary of Contents for H 5030 BM
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