Miele H 2890 B User Manual (English)

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Roasting

Tips for roasting

– You can use all crockery made from

temperature-resistant materials, e.g.

roasting dishes, roasting pans with

lid, ovenproof glass dishes, roasting

bags, dishes made from earthenware

or cast iron, the universal tray, rack

and/or anti-splash insert (if available)

on top of the universal tray.

– Pre-heating the oven compartment

is only required when roasting beef

sirloin joints and fillet. Pre-heating is

generally not necessary.

– Use a closed roasting dish for

roasting meat, such as an oven dish.

The meat stays succulent. The oven

compartment will also stay cleaner

than when roasting on the rack. This

ensures that sufficient stock remains

for making gravy.

– If you are using a roasting bag,

follow the instructions on the

packaging.

– If you are using the rack or an open

roasting dish for roasting, you can

add a little fat or oil to very lean meat

or place a few strips of streaky bacon

on the top.

– Season the meat and place in the

roasting dish. Dot with butter or

margarine or brush with oil or cooking

fat if necessary. For large lean cuts of

meat (2–3kg) and fatty poultry add

about 1/8litre of water to the dish.

– Do not add too much liquid during

cooking as this will hinder the

browning process. Browning only

occurs towards the end of the

cooking duration. Remove the lid

about halfway through the cooking

duration if a more intensive browning

result is desired.

– At the end of the programme, take

the food out of the oven

compartment, cover it and leave to

stand for about 10minutes. This

helps retain juices when the meat is

carved.

– For a crisp finish, baste poultry

10minutes before the end of the

cooking duration with slightly salted

water.

Notes on the cooking charts

You can find the cooking charts at the

end of this book.

 Take note of the temperature range,

the shelf levels and the timings.

These also take the type of cooking

container, the size of the meat and

cooking practices into account.

Selecting the temperature

 As a general rule, select the lower

temperature given in the chart. If

higher temperatures are used, the

meat will brown on the outside, but

will not be properly cooked through.

 When cooking with Fan plus,

select a temperature 20°C lower than

when using Conventional heat.

 For cuts which weigh more than 3kg,

select a temperature approx. 10°C

lower than that given in the roasting

chart. The roasting process will take

longer, but the meat will cook evenly

through and the skin or crackling will

not be too thick.

 When roasting on the rack, set a

temperature approx. 10°C lower than

for roasting in a covered oven dish.

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Miele H 2890 B Specifications

General

Fast heat	Yes
Oven size	Large
Oven type	Electric
Self-cleaning	-
Number of ovens	1
Total oven power	- W
Oven thermostat range	50 - 270 °C
Number of shelf positions	3
Total oven(s) interior capacity	90 L
Current	16 A
Connected load	3700 W
AC input voltage	220–240 V
AC input frequency	50 Hz
Energy efficiency scale	A+++ to D
Energy consumption (conventional)	1.45 kWh
Energy consumption (forced convection)	0.89 kWh
Door hinge	down
Cord length	1.7 m
Control type	Rotary
Product color	Black, Stainless steel
Control position	Front
Appliance placement	Built-in
Clock type	Electronic
Timer modes	Cooking time, End cooking time, Timer
Lamp type	Halogen
Lamps quantity	2 lamp(s)

Weight and Dimensions

Depth	568 mm
Width	895 mm
Height	478 mm
Weight	64000 g
Installation compartment depth	550 mm
Installation compartment height	517 mm
Installation compartment width (min)	860 mm