R ec o m m end atio ns N o tes
F u nc tio n
F an P lus U Y ou can also use C onventional V.
C o ntainers
A ny heat-resistant
containers
The Miele G ourmet oven dish, roasting pans w ith a lid,
ovenproof china or glass, roasting bags, the universal tray ,
the rack on top of the universal tray , the anti-splash insert (if
y ou have one) in the universal tray .
W e recommend roasting in a covered pot, as
–
this ensures that sufficient stock remains for making
gravy .
–
and the oven stay s cleaner, too.
S h elf lev el
2nd shelf level from
the bottom
P re-h eating
G enerally not
req uired
P lace the covered pot on the rack into a cold oven.
P re-heating is only req uired w hen roasting beef/fillet.
T em p eratu re
P lease refer to the
roasting chart.
– D o not select a higher temperature than that suggested.
The meat w ill brow n on the outside, but w ill not be
properly cooked through.
– W ith F an P lus U, a temperature of 20° C less than for
C onventional V is sufficient.
–
F or cuts w hich w eigh 3 kg or more, select a temperature
approx . 10 ° C low er than that given in the roasting chart.
R oasting w ill take longer at the low er temperature, but
w ill be more even.
–
F or ro asting d irec tly o n th e rac k , select a temperature
that is about 20° C low er than for roasting in a covered
pot.
R o asting tim es
P lease refer to the
roasting chart.
To calculate the roasting time: The traditional B ritish
method is to allow 15 to 20 minutes per lb/450 grammes,
according to ty pe of meat, plus approx . 20 minutes,
adjusting the length of time as roasting proceeds to obtain
the req uired result.
R o asting tip s
38
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