Miele H 4140 - Manual (Page 37)

Older recipes and cookery books
New guidelines (German standard
DIN 44547 has been replaced by
European standard EN 60350) have led
to slight adjustments in oven
temperature settings.
However, if using an older recipe or
cookbook, set the oven temperature for
Conventional 10° C lower than that
recommended.
The cooking duration does not need to
be changed.
Calculating the roasting time
The roasting time will depend on the
type of meat, the size and thickness of
the cut.
The traditional British method is to allow
15 to 20 minutes per lb/454 grammes,
according to type of meat, plus approx.
20 minutes, adjusting the length of time
as roasting proceeds to obtain the
required result.
Tips on roasting
Browning only occurs towards the end
of roasting time. Remove the lid about
halfway through the roasting time if a
more intensive browning result is
required.
After the roasting process is finished
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.
Pot roasting
Season the meat and place in the pot.
Add some knobs of butter or margarine
or a little oil or cooking fat. Add about
1
/
8
litre of water when roasting a large,
lean joint of meat (2-3 kg) or roasting
poultry with a high fat content.
Roasting on the rack
Place the anti-splash tray (if fitted) in
the grill pan and then place the rack on
top. Season the meat and place on the
rack. Add a little fat or oil to very lean
meat, or place a few strips of bacon on
the top.
Roasting poultry
For a crisp finish, baste the poultry ten
minutes before the end of cooking time
with slightly salted water.
Frozen meat
Do not roast deep frozen meat. Meat
should be thoroughly defrosted
before roasting.
Roasting
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