Miele H 4900 B, Руководство по эксплуатации и установке

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Tips on roasting
Ensure that the roasting filter is fitted
in front of the fan in the back of the
oven when roasting on the rack or in
an open dish.
Do not pre-heat the oven when using
Fan grill
N
.
Splashes of fat can leave marks on
the grill pan after roasting which
cannot be removed afterwards.
– We recommend the Fan grill system
N
for roasting. The Infra-red full grill
and the fan work together to give a
succulent roast with a crispy finish.
Turning is not necessary. On the
whole, splashes are avoided and the
oven interior walls stay relatively
clean.
– The roast probe can be used in
conjunction with Fan grill for roasting
large pieces of meat.
See the next section for information.
– You can also use Conventional heat
A
or Fan heat
D
for roasting. Set
the temperature approx. 20-30 °C
higher than is stated in the chart.
With Fan heat turn the temperature
down to approx. 165 °C after about
15-20 mins. of roasting. The oven will
get more
heavily soiled than when
using Fan grill
N
.
The roast probe can also be used
with the Conventional heat and Fan
heat functions.
– Always defrost meat before cooking.
Never cook from frozen.
– If adding salt to meat, only do so
shortly before roasting to prevent the
meat losing its juices.
– Since there is no need to baste when
roasting with Fan grill
N
salt and
seasoning should be rubbed into the
meat before roasting. Adding a little
oil makes it easier to rub dry herbs
into the meat.
– Put joints for roasting, e.g. pork with
crackling, as well as poultry or
poultry pieces directly on the rack
with the grill pan on the runner
underneath. This enables the meat to
brown on all sides and the pan
catches the juices.
– For braising, however, place the
meat into a roasting pan or directly in
the grill pan.
– Always place the roast in the centre
of the oven. Very tall joints and large
poultry should be placed on the
lowest shelf level.
– The traditional British method of
calculating roasting time is to allow
15 to 20 minutes to the lb., according
to the type of meat, plus approx.
20 minutes, adjusting length of time
as roasting proceeds, to obtain the
required result. Alternatively, roasting
time can be calculated by the height
of the joint. Calculate approx.
10-12 minutes per centimetre height
of meat.
– Meat which has been stored at a
very low temperature will need a
longer roasting time than that given
in the chart.
Practical tips
31