Roasting Tips - Miele H 4112 B Operating And Installation Manual

Recommendations
Function
Fan plus U
Containers
Any heat-proof containers
can be used:
the Miele Gourmet oven
dish, roasting pans with a
lid, made from
earthenware, cast iron,
ovenproof china or glass,
roasting bags, the rack in
the universal tray.
Shelf level
1st shelf level from the
bottom
Pre-heating
Generally not required
Temperature
Please refer to the roasting
chart.
Roasting time
Please refer to the roasting
chart
Notes
You can also use "Conventional V".
We recommend roasting in a covered pot, as
– this ensures that sufficient stock remains for
making gravy.
– the oven stays cleaner than with open roasting.
When using Conventional V for poultry up to 1 kg,
beef/fillet, and fish use shelf level 2.
Place the pot on the rack in a cold oven.
Pre-heating is only required when roasting beef/fillet.
– Do not select a higher temperature than that
suggested. The meat will become brown, but will
not be cooked properly.
– With Fan plus U, a temperature of 20 °C less than
for Conventional is sufficient.
– For cuts which weigh 3 kg or more, select a
temperature approx. 10 °C lower than that given in
the roasting chart.
Roasting will take longer at the lower temperature,
but will be more even.
– For roasting directly on the rack, select a
temperature that is about 20°C lower than for
roasting in a covered pot.
To calculate the roasting time: The traditional British
method is to allow 15 to 20 minutes per lb/454
grammes, according to type of meat, plus approx.
20 minutes, adjusting the length of time as roasting
proceeds to obtain the required result.

Roasting tips

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