Notes On Using The Roasting Charts - Miele H2265E Operating And Installation Instructions

Notes on using the roasting
charts
In the charts the data for the
recommended function is printed in
bold.
Unless otherwise stated, the durations
given are for an oven which has not
been preheated. With a preheated oven,
shorten times by around 10 minutes.
Temperature 
As a general rule, select the lower
temperature given in the chart.
If higher temperatures are used, the
meat will brown on the outside, but will
not be properly cooked through.
When cooking with Convection
Bake , select a temperature
40 °F/20 °C lower than when using
Surround .
Preheating
Preheating is generally only required
when roasting beef sirloin joints and
fillet.
Roasting duration 
The roasting time can be determined by
multiplying the thickness of the roast
[cm] with the time per cm [min./cm]
stated below, depending on the type of
meat:
– Beef/Venison: 15–18 min./cm
– Pork/Veal/Lamb: 12–15 min./cm
– Sirloin joints/Fillets: 8–10 min./cm
Roasting times are approx. 20 minutes
longer per kilo for frozen meat. Frozen
meat weighing less than approx. 1.5 kg
does not need to be defrosted before
roasting.
As a general rule, check the food after
the shortest duration.
Shelf level 
As a general rule, use shelf level 2.
If you are using FlexiClip runners
(depending on model), fit them one level
lower.
Roasting
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