Miele H 5080 BM, Инструкция пользователя

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Pot roasting
Roasting in a covered pot is highly
recommended:
– The meat stays succulent,
– and the oven stays cleaner, too.
– It also ensures that sufficient stock
remains for making gravy.
Season the meat and place it in the pot.
Add some knobs of butter or margarine
or a little oil or cooking fat. Add about
125 ml water when roasting a large,
lean joint of meat (2-3 kg) or poultry
with a high fat content.
Put meat or poultry into the oven
without pre-heating. Exception: Pre-
heat at the temperature suggested
when cooking a sirloin joint or beef
fillet.
Shelf level
Auto roast, Conventional
^
Place the wire rack with the food on it
on the lowest shelf level.
MW+Auto roast
^
Place the wire rack or the glass tray
on the lowest shelf level.
Temperature
Please refer to the roasting chart.
When using Auto roast, it is sufficient to
select a temperature which is 20-40 °C
lower than would be required for
Conventional heat.
The larger the joint of meat (max. 3 kg,
except for poultry), the lower the
temperature required. For poultry
above 3 kg select a temperature
approx. 10 °C lower than that given in
the roasting chart. Roasting will take
longer at the lower temperature, but the
poultry will be more evenly cooked, and
the skin is less likely to burn.
Note when using recipes from
older cookery books
German standard DIN 44547 has
been replaced by European standard
EN 60350. A new appendix to the
regulations advises that the oven
temperature must be set 10 °C lower
than given in the recipe. When using
recipes from older cookery books or
leaflets, for best results please
remember to set the temperature on
Conventional heat at 10 °C lower
than in the recipe. The cooking
duration does not change.
Roasting
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