Miele H 814 Operating Instructions Manual page 24

Roasting in the oven
RoMtIng on tho rack
Large or lai cu^s of meal can be
roasted on the rack This rr^ethod wM
provide a good "traditJonar roast, (but
with less rich juices than when pol'
roasting). There wHI be a certain
arrtount of fat splashir>g in the oven.
Place a little water In the tray. Baste
occasionally.
Place the tray and rack on the lowest
runner, or for smaller cuts using *roo(
and floor' heating use the second Ajn*
ner up.
Note
If roasting salted meal, eimef cover
wall, or only use 'roof and floor* heat*
ing. This avoids salt being drculated n
the air and deposited on the cataiybc
finish, which ft could harm.
RoMtir>g pouttry
Roof erM> floor heating
Turn the poultry during roasting.
Shortly before I la ready baste with
shghtty salted water and increase the
lempMure to 250^C to crisp the
skn.
Fen oven eettlrtg
(also Fen oven + eutometlc)
N roasbng a large bird. <e.g. goose or
turkey), turn It rour>d h^ way through
the roastng bme. so that both sides
brown evenly.
For a crisp finish, baste the poultry tan
minules before the end of cooking
bme wNh salt water.
To erasure (hat poultry weighing less
then f kg is chaply roasted to a golden
brown, s^ the oven temperature to
IM^C. and overt setedor switch to
"Fan * Automatic roasting". At this set-
brtg cookirtg tkne wW be approx. 56 to
65 mlnufes.
RoMfirtg frozen meet
Deep frozen meal fd roasting up to
approK. 1.5 kg in weight can also be
roasted wrthout previously being del*
rested. The roasting times given In the
Table wil be extended by about 30
minutes. Larger pieces should be de*
frosted befor^nd
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