Notes On Using The Roasting Charts - Miele H2265BP Operating And Installation Instructions

Notes on using the roasting
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 pre-heated. With a pre-heated
oven, shorten durations by up to
10 minutes.
Temperature 
As a general rule, select the lower tem-
perature 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 Fan plus , select
a temperature of 20 °C lower than for
Conventional Heat .
For cuts which weigh more than 3 kg,
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.
When roasting on the rack, set a tem-
perature approx. 10 °C lower than for
roasting in an oven dish.
Pre-heating
Pre-heating is generally only required
when roasting beef sirloin joints and fil-
let.
Roasting duration 
The traditional British method for calcu-
lating the roasting time is to allow 15 to
20 minutes per lb/450 grammes, ac-
cording 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 2.
If you are using FlexiClip telescopic run-
ners (depending on model), fit them one
level lower.
Roasting
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