Manual Miele H 349 B2 (page 30 of 56) (English)

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The bottom oven is normally more

appropriate for roasting.

The top oven is not so suitable, except

for small roasts, preferably covered.

We recommend the following settings

for roasting in the oven:

– Auto roast E

– Conventional A

Roasting in a covered pot L:

Roasting pots with a lid made from

earthenware, cast iron, ovenproof china

or glass and roasting foil are all

suitable. Make sure any lids and

handles are heat-resistant.

Season the meat and place in the pot.

Add some knobs of butter or margarine

or a little oil or cooking fat. Add about

1/8 litre of water when roasting a big

lean joint of meat (2-3 kg) or roasting

poultry with a high fat content.

Place the covered pot on the rack into a

cold oven.

Exception: Pre-heat the oven to the

temperature suggested when roasting

beef and beef fillet.

Browning only occurs towards the end

of the roasting time. Remove the lid

about halfway through the roasting time

if a more intensive browning effect is

desired.

Open roasting

Auto roast E:

When roasting on the rack or in an

open tin make sure the roasting filter

is fitted in front of the fan in the back

of the oven before starting.

Use shelf position 1 for roasting.

Exception: With conventional A use

runner level 2 for poultry, meat or fish

weighing up to 1 kg.

The "Auto roast E" system uses an

approximately 20°C lower roasting

temperature than the "Conventional"

heating system.

When roasting on the rack place the

rack and anti-splash tray over the grill

pan and push them in together.

Season the meat and place in the grill

pan or on the rack. Add a little fat or oil

to very lean meat, or place a few strips

of bacon on top.

Roasting in the oven

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Miele H 349 B2 Manual

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