Bedienungsanleitung Miele H 2265-1 EP (Seite 50 von 100) (Englisch)

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Roasting

Tips for roasting

– You can use all crockery made from

temperature-resistant materials, e.g.

roasting dishes, roasting pans with

lid, ovenproof glass dishes, roasting

bags, dishes made from earthenware

or cast iron, the universal tray, rack

and/or anti-splash insert (if available)

on top of the universal tray.

– Pre-heating the oven compartment

is only required when roasting beef

sirloin joints and fillet. Pre-heating is

generally not necessary.

– Use a closed roasting dish for roast-

ing meat, such as an oven dish. The

meat stays succulent. The oven com-

partment will also stay cleaner than

when roasting on the rack. This en-

sures that sufficient stock remains for

making gravy.

– If you are using a roasting bag, fol-

low the instructions on the pack-

aging.

– If you are using the rack or an open

roasting dish for roasting, you can

add a little fat or oil to very lean meat

or place a few strips of streaky bacon

on the top.

–

Season the meat and place in the

roasting dish. Dot with butter or margar-

ine or brush with oil or cooking fat if ne-

cessary. For large lean cuts of meat

(2–3kg) and fatty poultry add about

1/8litre of water to the dish.

– Do not add too much liquid during

cooking as this will hinder the brown-

ing process. Browning only occurs

towards the end of the cooking dura-

tion. Remove the lid about halfway

through the cooking duration if a

more intensive browning result is de-

sired.

– At the end of the programme, take

the food out of the oven compart-

ment, cover it and leave to stand for

about 10minutes. This helps retain

juices when the meat is carved.

–

For a crisp finish, baste poultry

10minutes before the end of the cook-

ing duration with slightly salted water.

Notes on the cooking charts

You can find the cooking charts at the

end of this book.

 Take note of the temperature range,

the shelf levels and the timings.

These also take the type of cooking

container, the size of the meat and

cooking practices into account.

Selecting the temperature

 As a general rule, select the lower

temperature given in the chart. If

higher temperatures are used, the

meat will brown on the outside, but

will not be properly cooked through.

 When cooking with Fan plus, se-

lect a temperature 20°C lower than

when using Conventional heat.

 For cuts which weigh more than 3kg,

select a temperature approx. 10°C

lower than that given in the roasting

chart. The roasting process will take

longer, but the meat will cook evenly

through and the skin or crackling will

not be too thick.

 When roasting on the rack, set a tem-

perature approx. 10°C lower than for

roasting in a covered oven dish.

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