After The Roasting Process Is Finished; Roasting In A Covered Pot; Roasting On The Rack; Roasting Poultry/Deep Frozen Meat - Miele H 187 MB Operating Instructions Manual

Browning only occurs towards the end
of the roasting time.
15 – 20 minutes before the end of roast-
ing time take the lid off the pot.
Do not select a higher temperature than
that advised. This would brown, but not
completely cook the meat.
Slide the glass tray with the rack into
the first runner level from the bottom.
Use only heat resistant pots, with no
metal in the pot or lid. Microwaves can-
not penetrate metal to reach the food in
the pot.
If using roasting foil
– cut the foil approx. 40 cm longer than
the piece of food
– and tie carefully. Make sure the pot,
foil and ties are suitable for micro-
wave use.
Together with Auto roast, select a mi-
crowave setting for the total cooking
time of:
– 300 W for roasting meat or fish,
– 150 W for roasting poultry.
Take the roast out of the oven, wrap in
aluminium foil and leave to stand for
about 10 minutes. This helps retain the
juices when the meat is carved.
Season the meat and place in the pot.
Add some knobs of butter or margarine
or a little oil or cooking fat. Add about
1
joint of meat (2 – 3 kg), or roasting poul-
h E
try with a high fat content.
Add a little fat or oil to very lean meat or
place a few strips of streaky bacon on
the top. Do not add too much liquid to
the tray during cooking as this will hin-
der the browning process.
Please note that open roasting can give
rise to excessive smoke.
For a crisp finish, baste the poultry
10 minutes before the end of cooking
time with slightly salted water.
Deep frozen meat should be defrosted
first.
/ litre water when roasting a big lean
8
For more detailed information on
roasting consult a good microwave
or microwave combi-oven cookbook.
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