Miele H 4330 Pyrolytic Operating Instructions Manual page 52

Roasting
Calculating the roasting time
The roasting time will depend on the
type of meat, the size and thickness of
the cut.
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. Alternatively, multiply
the height of the joint by the time per
cm for the type of meat:
Beef/venison . . . . . . . . . 15-18 mins/cm
Pork/lamb/veal . . . . . . . . 12-15 mins/cm
Sirloin . . . . . . . . . . . . . . . . 8-10 mins/cm
Example:
Beef, 8 cm thick
8 x 15 minutes per cm = 120 mins
Tips on roasting
Browning only occurs towards the end
of roasting time. Remove the lid about
halfway through the roasting time if a
more intensive browning result is
desired.
After the roasting process is finished
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.
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Pot roasting
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
/ litre of water when roasting a large,
8
lean joint of meat (2 - 3 kg) or roasting
poultry with a high fat content.
Roasting on the rack
Place the anti-splash tray in the grill
pan and then place the rack on top.
Season the meat and place on the rack.
Roasting poultry
For a crisp finish, baste the poultry ten
minutes before the end of cooking time
with slightly salted water.
Frozen meat
Do not roast deep frozen meat. Meat
should be thoroughly defrosted before
roasting.