Miele DA 420V-6, Operating Instructions Manual

Page: 338 / 448

Roasting
54
Oven functions
Depending on how the food is
prepared, you can use either Fan
Plus
 or Conventional Heat  .
Cooking container
You can use any heat-resistant dishes:
Miele Gourmet oven dishes, roasting
pans, ovenproof glass trays, roasting
bags, dishes made from earthenware or
cast iron, the universal tray, rack and/or
grilling and roasting insert (if available)
on top of the universal tray.
We recommend roasting in covered
oven dishes as this ensures that
sufficient stock remains for making
gravy.
The oven also stays cleaner than with
open roasting.
Useful tips
– Browning: Browning only occurs
towards the end of the roasting time.
Remove the lid about halfway
through the roasting time if a more
intensive browning result is desired.
– Standing time: At the end of the
programme, 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 poultry: For a crisp skin,
baste the poultry 10 minutes before
the end of the cooking time with
slightly salted water.