Miele 1893828 Operating and Installation Instructions

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Special Modes

Cooking durations/core temperatures

Always observe USDA/CFIA food safety guidelines.

Meat Cooking

duration

Core temperature

Beef tenderloin, approx. 2.2lbs

(1kg)

- rare

- medium

- well done

60–80min

75–85min

110–130min

113–119°F (45–48°C)

129–135°F (54–57°C)

145–151°F (63–66°C)

Prime rib, approx. 2.2lbs (1kg)

- rare

- medium

- well done

70–80min

105–115min

130–140min

113–119°F (45–48°C)

129–135°F (54–57°C)

145–151°F (63–66°C)

Pork tenderloin, approx. 0.75lbs

(350g)

70–90min 145–156°F (63–69°C)

Gammon joint*, approx. 2.2lbs

(1kg)

140–160min 145–151°F (63–66°C)

Veal tenderloin, approx. 2.2lbs

(1kg)

- pink

- medium

- well done

45–55min

75–85min

90–100min

113–119°F (45–48°C)

129–135°F (54–57°C)

145–151°F (63–66°C)

Saddle of veal*, approx. 2.2lbs

(1kg)

- pink

- medium

- well done

75–85min

100–130min

130–140min

113–119°F (45–48°C)

129–135°F (54–57°C)

145–151°F (63–66°C)

Saddle of lamb* 40–60min 129–151°F (54–66°C)

Boneless

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Miele 1893828 5 Piece Graphite Grey Handleless M-Touch Wall Oven Set with H7880BPXGG 30" Convection Oven, H7870BMXGG 30" Speed Oven, DGC7880XGG 30" Combi-Steam XL and 2 Sets of ESW7680GG 30" Warming Drawers

Operating and Installation Instructions - Page 79