Roasting Tips - Miele H 5240 BP Operating And Installation Manual

Roasting tips

Recommendations Notes
Function
Fan plus
Containers
Any heat-resistant
containers
Shelf level
2nd shelf level from
the bottom
Pre-heating
Generally not
required
Temperature
Please refer to the
roasting chart.
Roasting times
Please refer to the
roasting chart.
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You can also use Conventional
The Miele Gourmet oven dish, roasting pans with a lid,
ovenproof china or glass, roasting bags, the universal tray,
the rack on top of the universal tray, the anti-splash insert (if
you have one) in the universal tray.
We recommend roasting in a covered pot, as
– this ensures that sufficient stock remains for making
gravy.
– and the oven stays cleaner, too.
Place the covered pot on the rack into a cold oven.
Pre-heating is only required when roasting beef/fillet.
– Do not select a higher temperature than that suggested.
The meat will brown on the outside, but will not be
properly cooked through.
– With Fan plus
Conventional
– 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/450 grammes,
according to type of meat, plus approx. 20 minutes,
adjusting the length of time as roasting proceeds to obtain
the required result.
.
, a temperature of 20°C less than for
is sufficient.