Manual Miele H 213 B2 (page 26 of 52) (English)

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Roasting in the oven

The lower oven is normally more ap-

propriate for roasting.

The upper oven is not so suitable, ex-

cept for small roasts, preferably

covered.

We recommend the following settings

for roasting in the oven:

– Auto roast E

– Conventional A

Auto roast E:

Make sure the grease filter is fitted

in front of the fan in the back of the

oven interior before starting.

We recommend roasting in a covered

pot L:

– This ensures that sufficient stock re-

mains for making gravy.

– The oven stays cleaner, too.

Roasting pots with a lid, made from

earthenware, cast iron, ovenproof

china or glass, and roasting foil are suit-

able.

Make sure that the pot and lid have

heat-resistant handles.

Place the covered pot on the rack.

The meat should be put into a cold

oven.

Exception: Pre-heat the oven to the tem-

perature recommended in the recipe

when cooking roast beef or beef fillet.

Use shelf position 1 for roasting.

Exception: Use shelf position 2 when

roasting poultry weighing up to 1 kg, a

cut of meat, or fish.

The “Fan Heat D” system uses an ap-

proximately 40°C lower roasting tem-

perature than the “Conventional” heat-

ing system.

The bigger the quantity to be roasted,

the lower the temperature.

When roasting more than 3 kg select a

temperature about 10°C lower than the

one given in the “Roasting” chart.

The roasting process will take a bit

longer, but the meat will be cooked

evenly and the exterior will become

crisp.

For roasting directly on the rack K

the temperature needs to be about

20°C lower than for roasting in a

covered pot L .

When roasting directly on the rack re-

member to always put the roasting pan

into the oven together with the rack.

The Roasting time will depend on the

type of meat, the size and thickness of

the cut.

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Miele H 213 B2 Manual

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