Miele H6500BM, Инструкции по эксплуатации и монтажу

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Roasting
93
Roasting charts
Unless otherwise stated, the durations
given are for an oven which has not
been pre-heated.
Please observe the temperature range,
the microwave power level, the shelf
levels and the durations. These also
take the type of cooking container, the
size of the meat and cooking practices
into account.
Temperature

As a general rule, select the middle
temperature given in the chart.
If higher temperatures are used, the
meat will brown on the outside, but will
not be properly cooked through.
For cuts which weigh more than 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 will be more even.
When roasting on the rack, set a
temperature approx. 20 °C lower than
for roasting in a covered oven dish.
Pre-heating
Pre-heating is required when roasting
beef sirloin joints and fillet.
Roasting duration

The traditional British method for
calculating the roasting time is to allow
15 to 20 minutes per lb/450 grammes,
according to type of meat, plus approx.
20 minutes, adjusting the length of time
as roasting proceeds to obtain the
required result. The roasting time can
also be determined by multiplying the
thickness of the roast [cm] with the time
per cm [min/cm], depending on the
type of meat:
– Beef/venison: 15–18 min/cm
– Pork/veal/lamb: 12–15 min/cm
– Sirloin/fillet: 8–10 min/cm
Check if the meat is cooked after the
shortest duration quoted.
Shelf levels 
– Fan plus

/ Auto roast

:
Rack with meat on it on shelf level 1
– MW + Fan plus  /
MW + Auto roast

:
Rack or glass tray with meat on it on
shelf level 1