Miele H 370 Operating Instructions Manual page 43

The traditional British method is to allow
15 to 20 minutes to the lb, according to
type of meat, plus approx. 20 minutes,
adjusting length of time as roasting pro-
ceeds, to obtain the required result.
Alternatively, multiply the height of the
joint by the time per cm for the type of
meat, as in the chart.
Beef / Venison
Pork / Veal / Lamb
Sirloin fillet
Example:
Beef roast, 8 cm high
8 x 15 mins. per cm = 120 mins. roast-
ing time
Do not select a
which is higher than that recom-
mended. The meat will become brown,
but will not be cooked properly.
Browning only occurs towards the end
of the
about halfway through the roasting time
if a more intensive browning effect is
desired.
take the roast out of the oven, wrap in
aluminium foil and leave to stand for
about 10 minutes.
This helps retain juices when the meat
is carved.
15-18 mins.
12-15 mins.
8-10 mins.
. Remove the lid
Season the meat and place in the pot.
Add some knobs of butter or margarine
or a little oil or cooking fat. Add about
1/8 litre of water when roasting a big
lean joint of meat (2-3 kg) or roasting
poultry with a high fat content.
Place a little water in the tray. Add a
little fat or oil to very lean meat or place
a few strips of bacon on the top. Do not
add too much liquid to the tray during
cooking as this will hinder the browning
process. Baste during cooking.
For a crisp finish, baste the poultry ten
minutes before the end of cooking time
with slightly salted water.
Deep frozen meat should be thor-
oughly defrosted beforehand.
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