Roasting; Tips For Roasting; Notes On The Cooking Charts - Miele DO 7860 Operating And Installation Instructions

Roasting

Tips for roasting

- You can use all crockery made from
temperature-resistant materials, e.g.
roasting dishes and pots (metal lids
can only be used with conventional
cooking functions), ovenproof glass
dishes, roasting bags, universal trays,
racks on top of universal trays.
You should only use a grilling and
roasting insert (if you have one) on
the universal tray and a clay pot with
conventional cooking functions.
- Pre-heating the oven compartment
is only required when roasting beef
sirloin joints and fillet. Pre-heating is
generally not necessary.
- Use a roasting dish for roasting
meat. The oven compartment will
also stay cleaner than when roasting
on the rack. It ensures that sufficient
stock remains for making gravy.
- If you are using a roasting bag,
follow the instructions on the
packaging.
- If you are using the rack or an open
roasting dish for roasting, you can
add a little fat or oil to very lean meat
or place a few strips of streaky bacon
on the top.
- Season the meat and place in the
roasting dish. Dot with butter or brush
with oil or cooking fat. For large lean
cuts of meat (2–3 kg) and fatty
poultry, add about 1/8 l of water to
the dish.
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- Do not add too much liquid during
cooking as this will hinder the
browning of the meat. Browning only
occurs towards the end of the
cooking duration. Remove the lid
about halfway through the cooking
duration if a more intensive browning
result is desired.
- At the end of the programme, take
the food out of the oven
compartment, cover it and leave to
stand for about 10 minutes. This
helps retain juices when the meat is
carved.
- For a crisp finish, baste poultry
10 minutes before the end of the
cooking duration with slightly salted
water.

Notes on the cooking charts

You can find the cooking charts at the
end of this book.
 Take note of the temperature range,
the shelf levels and the timings.
These also take the type of cooking
container, the size of the meat and
cooking practices into account.
Selecting the  temperature
If you are using M Chef functions, the
food is cooked from the inside by
electro-magnetic waves and at the
same time browned on the outside by
the heating elements. Cooking
durations are shorter this way than with
conventional functions. The set
temperature is higher in order to
achieve the level of browning required
in the shorter time.