Tips
Notes
Function
Fan Plus
U
Ensure the grease filter is in place when cooking with Fan
Plus
U
.
You can also use Conventional
V
.
Containers
Any heat-proof
containers can be
used:
The Miele Gourmet oven dish, roasting pans with a lid,
earthenware, cast iron, ovenproof china or glass, roasting
bags, the rack 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 than with open roasting.
Shelf level
1st shelf level from
the bottom
When using Conventional
V
for poultry up to 1 kg, beef/fillet,
and fish, use shelf level 2.
Pre-heating
Generally not
required
Place the roasting pan on the rack into a cold oven.
Pre-heating is only required when roasting beef/fillet.
Temperature
Please refer to the
roasting chart
– 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
U
, a temperature of 20 °C less than for
Conventional
V
is sufficient.
– 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.
Roasting
duration
Please refer to the
roasting chart
To calculate the roasting time: The traditional method is to
allow 15 to 20 minutes per lb/450 g, according to type of
meat, plus approx. 20 minutes, adjusting the length of time as
roasting proceeds to obtain the required result.
– Beef/Venison:
15–18 min./cm
– Pork/Veal/Lamb: 12–15 min./cm
– Roast beef/Fillet:
8–10 min./cm
Roasting tips
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