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Miele H 283 B2 Manual

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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:
When roasting on the rack or in an
open tin make sure the roasting
(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 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 "Auto roast E" 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.
Roasting in the oven
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