Miele HR 1954-2, Operating Instructions Manual

Page: 95 / 132

Roast
95
Important notes regarding the roast
probe
Please note:
– You can place the meat in a pot, on
the rack or in the glass tray,
depending on the mode selected.
– The metal tip of the roast probe must
be fully inserted into the centre of the
food all the way to the handle.
– When cooking poultry, insert the
metal tip into the thickest part of the
breast. You can find the thickest part
of the breast by pressing the area
with your thumb and index finger.
– Do not let the metal tip touch any
bones or insert it into a fatty area of
the meat. If fat or bone come into
contact with the probe, this can lead
to the oven being turned off too early.
– If the meat is very heavily marbled
with fat, select the highest core
temperature given in the roasting
chart.
– When using roasting bags or
aluminum foil, insert the probe
through the bag or foil into the center
of the meat. You can also place the
meat, with the roast probe inserted,
inside the foil. Follow the roasting
bag / aluminum foil manufacturer's
instructions.
Using the roast probe
 Insert the metal tip of the roast probe
fully into the centre of the food all the
way to the handle.
 Place the food in the oven.
 Insert the plug of the roast probe into
the socket until you feel it engage.
 Close the door.
 Select an oven mode or MasterChef
program.
 Set the temperature or power level if
necessary.
 Set the core temperature if
necessary.
The core temperatures cannot be
changed for the MasterChef
programs.