Miele H 387-1 B KAT manual Roasting in a covered pot, Open roasting

Roasting

We recommend the following settings for roasting in the oven:

–Auto Roast E

–Conventional A

Roasting in a covered pot

–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 suggested when roasting beef and 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.

Open roasting

Auto roast E:

When roasting on the rack or in an open tin make sure the roasting filter is fitted in front of the fan in the back of the oven 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 "Auto roast E" system uses an approximately 20 °C lower roasting temperature than the "Conventional" heating 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.

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