Miele HR1956 Operating Instructions Manual page 93

Pre-heating
Pre-heating is generally only required
when roasting beef sirloin joints and
fillet.
Roasting duration 
The traditional British method for
calculating the roasting time is to allow
15 to 20 minutes per lb/450 grammes,
according to type of meat, plus approx.
20 minutes, adjusting the length of time
as roasting proceeds to obtain the
required result. The roasting time can
also be determined by multiplying the
thickness of the roast [cm] with the time
per cm [min/cm], depending on the type
of meat:
– Beef/venison: 15–18 min/cm
– Pork/veal/lamb: 12–15 min/cm
– Sirloin/fillet: 8–10 min/cm
Check if the meat is cooked after the
shortest duration quoted.
Shelf level 
As a general rule, use shelf level 3.
Roasting
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