Roasting
60
Functions
Depending on how the food is pre-
pared, you can use Fan plus or
Conventional heat .
Dishes
You can use any heat-resistant dishes:
Miele Gourmet oven dishes, roasting
pans, 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.
We recommend roasting in oven dishes
as this ensures that sufficient stock re-
mains for making gravy. The oven also
stays cleaner than when roasting on the
rack.
Tips
– Browning only occurs towards the
end of the roasting time. Remove the
lid about halfway through the roasting
time if a more intensive browning res-
ult is desired.
– At the end of the programme, take
the roast out of the oven, wrap in alu-
minium foil and leave to stand for
about 10minutes. This helps retain
juices when the meat is carved.
– For a crisp finish, baste poultry
10minutes before the end of the
cooking time with slightly salted wa-
ter.
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