Pork - Miele DGC 7450 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
1
Sausage
 Function,  Temperature,  Booster,  Shelf level,  Cooking duration,  Core
temperature,  Auto Roast,  Conventional Heat,  Moisture Plus + Fan Plus,
 Eco Fan Heat,  Full Grill,  On, – Off
1
Use the rack and the universal tray.
2
Sear the meat on the cooktop first.
3
Switch on the Crisp function.
4
Pre-heat the oven at 120 °C for 15 minutes. Reduce the temperature when you place the food
in the oven.
5
Pre-heat the oven for 5 minutes before placing the food inside.
6
Roast with the lid on first. Remove the lid after roasting for 60 minutes and add
approx. 0.5 litres of liquid.
7
After the heating-up phase, release a burst of steam 3 times manually throughout the cooking
programme.
8
Add approx. 1 litre of liquid halfway through roasting.
9
Switch on the Crisp function 60 minutes into the cooking process.
10
Roast with the lid on first. Remove the lid after roasting for 100 minutes and add
approx. 0.5 litre of liquid.
11
Turn the food halfway through cooking.
126

 160–170 
 170–180 
 180–190 
 190–200 
1 2

90–100
 160–170
 160–170 
1 2

95–105
 170–180 
 190–200 
3

3


 
[°C]
2
2
2
2
4
– 2
– 2
2
4
– 2
2
2
5
– 4
250
5
– 3
220
 
[min.] [°C]
6
80–90
140–150
6
80–90
130–140
7,8
80–90
140–160
8.9
80–90
130–150
70–90 60–75
10
80–90
130–160
7
75–80
55–65
140–160 75–80
8
80–85
60–70
8
80–85
70–80
3–5 –
11
–
8–15