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Miele H 5088 BM Manual

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Roasting time
The roasting time will depend on the
type of meat, the size and thickness of
the cut, The traditional British method is
to allow 20 minutes per lb/450 g,
according to the type of meat, plus 20
minutes, adjusting the duration as
roasting proceeds to obtain the
required result. You can also calculate
the time by multiplying the thickness of
the meat by the time per cm per type of
meat (see chart).
Type of meat Time per cm height of
meat
Beef/Venison 15-18 min.
Pork/Veal/Lamb 12-15 min.
Sirloin 12-15 min.
Example: Roast beef, 8 cm thick
8 x 15 minutes = 120 mins. roasting
time
Browning only occurs towards the end
of the roasting time.
The meat will have a crisper finish if the
lid is removed 15-20 minutes before the
end of the roasting time.
Tips
Take the meat out of the oven, wrap in
aluminium foil and leave to stand for
about 10 minutes. This helps retain the
juices when the meat is carved.
Roasting on the rack
When roasting on the rack set a
temperature of approx. 20 °C lower
than in a covered pot.
Add a little fat or oil to very lean meat or
place a few strips of streaky bacon on
the top.
Do not add too much liquid to the tray
during cooking as this will hinder the
browning process.
Roasting with the food probe
^ Insert the food probe right into the
meat until the tip of the probe
reaches the centre.
For poultry, the tip should be
inserted into the thickest part of the
breast.
Roasting
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