Manual Miele H 250 (page 36 of 68) (English)

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Roasting

We recommend the following settings

for roasting in the oven:

– Fan Heat D

– Conventional A

Fan Heat D:

When roasting on the rack or in an

open dish, make sure the grease fil-

ter 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 suitable.

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.

The Roasting time will depend on the

type of meat, the size and thickness of

the cut.

Roasting

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Miele H 250 Manual

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