Roasting Recommendations - Miele H 214 B Operating Instructions Manual

Roasting Recommendations

We recommend the following settings
for roasting in the oven:
– Auto Roast
– Top & Bottom Heat
Always remember to install the
grease filter in the back of the oven
before roasting.
Roasting in a covered pot is recom-
mended because:
– It ensures sufficent juices remain to
make gravy.
– The oven stays cleaner.
The following containers are suitable:
Roasting pans, heat-resistant glass,
Aluminum foil, earthenware.
Make sure that the pot and lid have
heat resistant handles.
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Place the covered pot on the rack.
Do not place the pot on the oven
floor.
The meat should be put into a cold
oven.
Exception: Pre-heat the oven to the
desired temperature when cooking
roast beef.
Use roasting level 1 for roasting large
cuts of meat.
Use roasting level 2 when roasting
poultry weighing up to 2 lbs (1 kg), or a
smaller cut of meat, or fish.
When using "Convection" or "Auto
Roast" a temperature of approximately
70°F/40°C lower can be used than
when roasting in the "Top & Bottom
Heat" mode.
The larger the cut of meat to be
roasted, the lower the temperature that
should be used.
When roasting more than 6 lbs (3 kg),
select a temperature about 20°F/10°C
lower than the one given in the "Roast-
ing Recommendations" chart.
The roasting process will take a little
longer, but the meat will be cooked
evenly and the exterior will become
crisp.
For roasting directly on the rack K,
the temperature needs to be about
40°F/20°C lower than when roasting in
a covered pot L.
The roasting time will depend on the
type of meat, the size, and the thick-
ness of the cut.