Miele H 4086 BM BRWS Operating and Installation manual - Page 50

Using the roast probe Once the selected core temperature is reached: - the display shows "Ready". - a signal will sound. - the oven turns off automatically. - the cooling fan stays on. ^ After roasting, cover the meat for about 10 minutes with aluminum foil. During this time the core temperature will rise by 5 - 10°. Insert the roast probe into another part and repeat the cooking process if: - the meat is not cooked to your desire. Raise the core temperature. - the roast probe tip did not reach the center of the meat (large cuts of meat). Roast probe tips - The time it takes to cook meat when using the roast probe is similar to that of cooking by time. - When using broiling bags, insert the roast probe through the foil into the meat core. - Fat and bones may impair the temperature measuring and can cause the oven to turn off prematurely. Therefore the tip should not touch bones or be inserted into fatty areas of the meat. - Select a higher core temperature for meat with a high fat content. - Meat can be roasted in a container or on the rack with the glass tray. Core temperatures Pot Roast 176 - 194 °F 80 - 90 °C Roast beef/Tenderloin - rare 104 - 122 °F 40 - 50 °C - medium 122 - 145 °F 50 - 63 °C - well done 147 - 158 °F 64 - 70 °C Pork roast 176 - 194 °F 80 - 90 °C Pork filet / chops 158 - 176 °F 70 - 80 °C Veal roast 167 - 176 °F 75 - 80 °C Leg of lamb 167 - 176 °F 75 - 80 °C Poultry 185 - 194 °F 85 - 90 °C Game 176 - 194 °F 80 - 90 °C Fish 167 - 185 °F 75 - 85 °C 50