Miele H 818 - Roasting in the Oven; Roasting Settings and Methods

Roasting in the oven
Generally “Fan + Automatic" is the
recommended setting for roasting, but
"Fan" or conventional' *Roof and floor 11
heating can also be used
• Shelf position
Root and floor heating according to
the size of the joint.
Fan heating and automatic roasting on
1st runner from bottom for all roasling,
Temperature for roasting
The larger the roast, the lower the tern
perature to be selected, (for cuts larger
than 3 kg, select a temperature
approx. 10 °C lower than usual)..
Roasting will take longer at the lower
temperature but be more even.
Calculating roasting time
The roasting time depends on toe type
of meat, the size and thickness of the
cut. Times quoted are for an average
5 cm diameter
Type of meat time per cm
height of meat
Beef
15-18 min
Pork, veal, lamb 12-15 min
Ret
8 10 min
Roasting to & covered pot ©
To provide an especially succulent
roast together with sufficient stock for
making gravy, we recommend using a
covered pot. The oven slays cleaner,
too.
Roasting pots with a lid, made from
earthenware, oast iron, ovenproof
china or glass, and roasting foil are
suitable. Make sure that the pot and fid
have heat-resistant handles.
Temperature - When pot-roasting
this should be approx. 20% higher
than when roasting on the rack, (see
Table pages 28-29). Remove the lid
for the last 10-15 minutes if browning
the meat.
eg, Roast beef, 8 cm high 8 x 15 min
per cm = 120 min roasting time.
Browning only occurs towards the
end of the roasting time.
If the roast Is left In the oven for
approx. 10 minutes at the end of roast¬
ing, this helps retain juices when carv
ing the meat, (turn the selector switch
to "Light* during this time),
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