Casseroles - Miele H 247 B Operating Instructions Manual

The following oven settings are recom-
mended:
– Fan Heat D
– Conventional A
The following
this type of slower cooking:
covered pots made of ovenproof glass
and china, and earthenware pots,
which could also be used as serving
dishes. They should have heat-resi-
stant handles and knobs.
Put the rack in at the
from the bottom, and place
the prepared casserole with the food
for braising or stewing on this.
Select the
Fan Heat D . . . . . . . . . . . . . 170-190°C
Conventional A . . . . . . . . . . 190-210°C
Consult your cook book.
44
are suitable for
.
which are to be cooked
in their own juice and/or steam, eg
duchesse potatoes or vegetables, so
that they do not dry out. If there is no
lid use aluminium foil or damp cooking
parchment.
nish or topping is required, eg for meat
or dishes au gratin.
One dish can be placed on top of the
other. Invert the lid of the bottom dish.
Put dishes to be browned at the top.
Fish or fruit can be poached in the
oven in a covered dish.
Bottling should only be undertaken by
an experienced cook who has received
proper training in this method of preser-
ving fruit and vegetables, and under-
stands the implications of the chemical
reactions involved.
when a crusty fi-