Manual Miele H 7464 BP (page 77 of 128) (English)

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Roasting

Tips for roasting

– You can use all crockery made from

temperature-resistant materials, e.g.

roasting dishes, roasting pans with

lid, ovenproof glass dishes, roasting

bags, dishes made from earthenware

or cast iron, the universal tray, rack

and/or anti-splash insert (if available)

on top of the universal tray.

–Pre-heating the oven compartment

is only required when roasting beef

sirloin joints and fillet. Pre-heating is

generally not necessary.

– Use a closed roasting dish for

roasting meat, such as an oven dish.

The meat stays succulent. The oven

compartment will also stay cleaner

than when roasting on the rack. This

ensures that sufficient stock remains

for making gravy.

– If you are using a roasting bag,

follow the instructions on the

packaging.

– If you are using the rack or an open

roasting dish for roasting, you can

add a little fat or oil to very lean meat

or place a few strips of streaky bacon

on the top.

–Season the meat and place in the

roasting dish. Dot with butter or

margarine or brush with oil or cooking

fat if necessary. For large lean cuts of

meat (2–3kg) and fatty poultry add

about 1/8litre of water to the dish.

– Do not add too much liquid during

cooking as this will hinder the

browning process. Browning only

occurs towards the end of the

cooking duration. Remove the lid

about halfway through the cooking

duration if a more intensive browning

result is desired.

– At the end of the programme, take

the food out of the oven

compartment, cover it and leave to

stand for about 10minutes. This

helps retain juices when the meat is

carved.

– For a crisp finish, baste poultry

10minutes before the end of the

cooking duration with slightly salted

water.

Notes on the cooking charts

You can find the cooking charts at the

end of this book.

Take note of the temperature range,

the shelf levels and the timings.

These also take the type of cooking

container, the size of the meat and

cooking practices into account.

Selecting the temperature

As a general rule, select the lower

temperature given in the chart. If

higher temperatures are used than

those specified, the meat will brown

on the outside, but will not be

properly cooked through.

When cooking with Fan plus,

Moisture plus and Auto roast,

select a temperature which is approx.

20°C lower than with Conventional

heat.

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Others manual(s) of Miele H 7464 BP

Miele H 7464 BP User Manual - German - 132 pages

Miele H 7464 BP Manual - Dutch - 180 pages

Miele H 7464 BP User Manual - Dutch - 128 pages

Miele H 7464 BP Manual - French - 196 pages

Miele H 7464 BP User Manual - French - 132 pages

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