Roasting Tips - Miele H 5900 B Operating And Installation Instructions

Roasting tips

Tips
Function
Fan Plus U
Crockery
Any heat-resistant
containers
Shelf level
1st from the bottom
Pre-heating
Generally not
required
Temperature
Please refer to the
roasting chart
Roasting duration
Please refer to the
roasting chart
28
Notes
You can also use Conventional Heat V.
The Miele Gourmet oven dish, roasting pans with a lid,
ovenproof china or glass, roasting bags, the universal tray,
the rack on top of the universal tray, the anti-splash insert
in the universal tray.
We recommend roasting in a covered pot as
– this ensures that sufficient stock remains for making
gravy
– and the oven stays cleaner, too.
Place the roasting pan on the rack into a cold oven.
Exception: for roasting beef/fillet.
– Do not select a higher temperature than suggested. The
meat will brown on the outside, but will not be properly
cooked through.
– With Fan Plus U, a temperature of 20 °C less than for
Conventional Heat V is sufficient.
– For cuts which weigh 3 kg or more, select a temperature
approx. 10 °C lower than that given in the roasting chart.
Roasting will take longer at the lower temperature, but
will be more even.
– For roasting directly on the rack, select a temperature
that is about 20 °C lower than for roasting in a covered
pot.
To calculate the roasting time: The traditional method is to
allow 15 to 20 minutes per 450 grammes, according to the
type of meat, plus approx. 20 minutes, adjusting the length
of time as roasting proceeds to obtain the required result.
– Beef/Venison: 15–18 min./cm
– Pork/Veal/Lamb: 12–15 min./cm
– Roast beef/Fillet: 8–10 min./cm