Miele H 814 Operating Instructions Manual page 23

Roasting in the oven
Generally 'Fan * Automattc* is the
recommended seUrtg (or roasthg. but
"Fan" or conventional 'Roof and floor*
heating can also be used.
• Shelf position
Roof and floor heating according to
the size of the joint
Fen heating and automatic roasting on
1 si runner from bottom (or tM roasting.
Temperative for roasting
The larger the roast, the lower the tem*
perature to be selected, (for cuts larger
than 3 kg. select a temperature
aoprox. 10 ^ C lower than usuaO*
Roasting will take longer at the bwer
temperature but be more even.
Calculating roasting time
The roasting lin^ depends on the type
of meat, the size and thicKness of the
cut Times quoted are for an average
5 cm diameter.
Type of meat time per cm
hal^it of meat
Beef 15-Idmin
Pork, veal, lamb 12-15 min
RIet
6'10 min
Roasting In a covered pot ^
To provide an especialy succulent
roast together with sufficient stock for
making gravy, vre recommend using a
covered pot The oven slays cleaner,
toa
Roasting pots with a Bd. made from
earthenware, cast iron, ovenproof
chna or ^ass. and ro^hg foil are
suitable. Make sure that the pot end lid
have heat-resistant hardies.
Tamperatura - When pot'roesting
this should be approx. 20% higher
than when roas^ on the rack, {see
Table pages 28-29), Remove the lid
for the la^ 10-15 minutes if browning
the meat
eg. Roast beet. 6 cm 8 x 15 min
per cm = 120 min roasting time.
Browning only occurs towards the
end of the roasting time.
If the roast is left m the oven for
approx. 10 minutes at the end ot roast'
ing. this helps retain juices when carv*
ing the meat, (tum tt^ selector switch
to "Light* during this tme).
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