Miele H 316 Tips, Calculating roasting time, Type of meat, time per cm, Roasting on the rack K

Roasting

Calculating roasting time:

The traditional British method is to allow 15 to 20 minutes to the lb, according to type of meat, plus approx. 20 minutes, adjusting length of time as roasting pro- ceeds, to obtain the required result.

Alternatively, multiply the height of the joint by the time per cm for the type of meat, as in the chart.

Type of meat	time per cm
	height of meat
Beef / Venison	15-18 mins.
Pork / Veal / Lamb	12-15 mins.
Roast beef / Fillet	8-10 mins.

Example:

Beef roast, 8 cm high

8 x 15 mins. per cm = 120 mins. roast- ing time

Tips:

Do not select a roasting temperature which is higher than that recom- mended. The meat will become brown, but will not be cooked properly.

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.

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.

Roasting in a covered pot L

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.

Roasting on the rack K

Place a little water in the tray. Add a little fat or oil to very lean meat or place a few strips of bacon on the top. Do not add too much liquid to the tray during cooking as this will hinder the browning process. Baste during cooking.

Roasting poultry

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

Roasting deep frozen meat

Deep frozen meat should be thoroughly defrosted beforehand.

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