Miele Steam Oven Instructions d'exploitation télécharger pdf (Page 104)

Roasting table

The times and temperatures given in the tables are recommendations only.

Always follow USDA guidelines on food safety.

Type of Meat Operating Mode Stage Temp. in

°F/°C

Moisture

Level in %

Duration in

Minutes

Poultry

Duck up to 4.5 lbs

(2 kg), stuffed

Combi Steam with

Convection Bake

1 375 / 190 40 20

Combi Steam with

Convection Bake

2 212 / 100 80 140

Convection Broil 3 375 / 190 - 23

Duck up to 4.5 lbs

(2 kg), unstuffed

Combi Steam with

Convection Bake

1 375 / 190 40 20

Combi Steam with

Convection Bake

2 212 / 100 80 100

Convection Broil 3 375 / 190 - 23

Duck Breast,

medium

Combi Steam with Broil 1 Level 3 0 15

Combi Steam with

Convection Bake

2 85/30 0 20

Combi Steam with Broil 3 Level 3 0 7-13

Duck Breast,

well-done

Combi Steam with Broil 1 Level 3 0 15

Combi Steam with

Convection Bake

2 85/30 0 20

Combi Steam with Broil 3 Level 3 0 7-13

Combi Steam with

Convection Bake

4 85/30 0 5

Goose up to 10 lbs

(4.5 kg)

Combi Steam with

Convection Bake

1 375 / 190 40 30

Combi Steam with

Convection Bake

2 212 / 100 80 270

Convection Broil 3 375 / 190 - 23

Whole Chicken Combi Steam with

Convection Bake

1 395 / 200 95 50

Combi Steam with

Convection Bake

2 440 / 225 0 8-10

Combi Steam with Broil 3 Level 3 0 0-12

Chicken Thighs Combi Steam with

Convection Bake

1 395 / 200 95 30-25

Combi Steam with

Convection Bake

2 440 / 225 0 13-18

Combi Steam with Broil 3 Level 3 0 0-17

Turkey Roulade,

stuffed or unstuffed

Combi Steam with

Convection Bake

1 375 / 190 40 20

Combi Steam with

Convection Bake

2 285 / 140 75 100

Convection Broil 3 212 / 100 - 4-8

Roast

104

1 2 ... 99 100 101 102 103 104 105 106 107 108 109 ... 167 168

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Miele Steam Oven Instructions d'exploitation Page 104

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