Miele H 818 - Roasting Techniques and Food Types

Roasting in the oven
Roasting on the rack
Large or fat cuts of meat can be
roasted on the rack. This method will
provide a good "traditional' roast, (but
with less rich juices than when pot-
roasting). There will be a certain
amount of fat splashing in the oven.
Place a little water in the tray. Baste
occasionally.
Place- the tray and rack on the lowest
runner, or for s mailer cuts using “roof
and floor" heating use the second run¬
ner up.
Mote
If roasting salted meat, either cover
well, or only use "roof and floor" heal¬
ing, This avoids salt being circulated in
the air and deposited on the catalytic
finish, which it could harm.
Roasting poultry
Roof and floor heating
Turn the poultry during roasting.
Shortly before it is ready baste with
slightly salted water and increase the
temperature to 250 °C to crisp the
skin.
Fan oven sotting
(also Fan oven + automatic)
If masting a large bird, (e.g. goose or
turkey), I urn it round half way through
the roasting time, so that both sides
brown evenly.
For a crisp finish, baste the poultry ten
minutes before the end of cooking
time with salt water,
To ensure that poultry weighing less
than 1 kg is crisply roasted to a goiden
brown, set the oven temperature to
1 SO^C, and oven selector switch to
"Fan + Automatic roasting". At this set¬
ting cooking time will be approx. 55 to
05 minutes.
Roasting frozen meat
Deep frozen meat for roasting up to
approx. 1,5 kg In weight can also be
roasted without previously being def¬
rosted. The roasting times given in the
Table will be extended by about 30
minutes. Larger pieces should be de¬
frosted beforehand.
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