Roast - Miele HR 1136-1 G Operating Instructions Manual

Always follow USDA guidelines on
food safety.
Operating modes
Depending on how you would like the
food prepared, you can use Conv Bake
(Convection Bake) or Bake.
Cookware
Any heat-resistant cookware can be
used:
Wire oven rack, grilling and roasting in-
sert (if available) on top of the universal
tray, roasting pans, heat-resistant glass/
earthen/cast iron cookware and roast-
ing bags.
Temperature
As a general rule, select the lower tem-
perature provided 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 Conv Bake (Con-
vection Bake), select a temperature ap-
prox. 25°F (20°C) lower than when us-
ing Bake.
Select a temperature of approx. 25°F
(10°C) lower than quoted in the roasting
chart for meat weighing more than 6.5
lbs (3 kg).
The roasting process will take longer,
but the meat will cook evenly through
and the skin or crackling will not be too
thick.
When roasting on the rack, set a tem-
perature approx. 10° lower than if using
an oven dish.
Preheating
It is always necessary to preheat the
oven cavity.
Select the operating mode and temper-
ature. Preheat the oven for about 15
minutes with the door closed. As soon
as the oven cavity is preheated, you
can put the food in the oven.
Shelf levels 
In most cases level 3 should be used.
With large items, such as a turkey, use
level 1 or 2.
Tips
– Browning: Browning only occurs to-
wards the end of the roasting time.
Remove the lid about halfway
through the roasting time if a more in-
tensive browning result is desired.
– Resting time: At the end of the pro-
gram, take the roast out of the oven,
cover with aluminum foil and let stand
for about 10 minutes. This helps re-
tain the juices when the meat is
sliced.
– Roast Chicken: For a crisp skin, baste
the poultry 10 minutes before the end
of the cooking time with lightly salted
water.

Roast

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