Roasting - Miele H 310 Operating Instructions Manual

Roasting

We recommend the following settings
for roasting in the oven:
– Fan Heat D
– Conventional A
Roasting in a covered pot L
– This ensures that sufficient stock re-
mains for making gravy.
– The oven stays cleaner, too.
Roasting pots with a lid made from
earthenware, cast iron, ovenproof china
or glass and roasting foil are all suit-
able. Make sure any lids and handles
are heat-resistant.
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 the covered pot on the rack into a
cold oven.
Exception: Pre-heat the oven to the
temperature recommended in the rec-
ipe when roasting beef or beef fillet.
Browning only occurs towards the end
of the roasting time. Remove the lid
about halfway through the roasting time
if a more intensive browning effect is
desired.
34
Open roasting:
Fan Heat D
When roasting on the rack or in an
open dish, make sure the roasting
filter is fitted in front of the fan in the
back of the oven interior before
starting.
Use shelf position 1 for roasting.
Exception: With conventional A use
runner level 2 for poultry, meat or fish
weighing up to 1 kg.
The "Fan Heat D" system uses an ap-
proximately 20 °C lower roasting tem-
perature than the "Conventional" heat-
ing system.
When roasting on the rack place the
rack and anti-splash tray over the grill
pan and push them in together.
Season the meat and place in the grill
pan. Place a little water in the tray. Do
not add too much liquid to the tray dur-
ing cooking as this will hinder the
browning process. Baste during cook-
ing.