Roasting

Older recipes and cookery books

New guidelines (German standard DIN 44547 has been replaced by European standard EN 60350) have led to slight adjustments in oven temperature settings.

However, if using an older recipe or cookbook, set the oven temperature for Conventional 10°C lower than that recommended.

The cooking duration does not need to be changed.

Calculating the roasting time

The roasting time will depend on the type of meat and the size and thickness of the cut.

The traditional British method is to allow 15 to 20 minutes per lb/454 grammes, according to type of meat, plus approx. 20 minutes, adjusting the length of time as roasting proceeds to obtain the required result.

Tips on roasting

Browning only occurs towards the end of roasting time. Remove the lid about halfway through the roasting time if a more intensive browning result is desired.

After the roasting process is finished take the roast out of the oven, wrap in aluminium foil and leave to stand for about 10 minutes.

This helps retain juices when the meat is carved.

Pot roasting

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 large, lean joint of meat (2 - 3 kg) or roasting poultry with a high fat content.

Roasting on the rack

Place the anti-splash tray (if supplied) in the universal tray and then place the rack on top. Season the meat and place on the rack. Add a little fat or oil to very lean meat or place a few strips of bacon on the top.

Roasting poultry

For a crisp finish, baste the poultry ten minutes before the end of cooking time with slightly salted water.

Frozen meat

Do not roast deep frozen meat. Meat should be thoroughly defrosted before roasting.

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Miele H4200, H4210 installation instructions Calculating the roasting time, Tips on roasting

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