Miele H 4786 BP Operating and Installation manual - Page 38

Roasting tips

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ROAST Roasting tips - The larger the cut of meat to be roasted, the lower the temperature should be. The roasting process will take a little longer, but the meat will be cooked evenly and the outside will become crisp. - Use the roast probe for accurate cooking temperatures and best results. Roasting in a covered pot When roasting in a covered pot, increase the recipe temperature by 35 °F (20 °C). Season the meat and place it in the pot. Add some butter, margarine or a little oil and about ½ cup of water when roasting a large piece of meat or roasting poultry with a high fat content. Roasting on the rack Use the rack with the roasting pan inserted below. Add a little oil to very lean meat or place a few strips of bacon on top to help retain moisture. Place a little water in the roasting pan below the meat to catch drippings. Roasting poultry For crispy skin, baste poultry ten minutes before the end of cooking with salt water. 38

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Roasting tips
– The larger the cut of meat to be
roasted, the lower the temperature
should be.
The roasting process will take a little
longer, but the meat will be cooked
evenly and the outside will become
crisp.
– Use the roast probe for accurate
cooking temperatures and best
results.
Roasting in a covered pot
When roasting in a covered pot,
increase the recipe temperature by
35 °F (20 °C).
Season the meat and place it in the pot.
Add some butter, margarine or a little
oil and about ½ cup of water when
roasting a large piece of meat or
roasting poultry with a high fat content.
Roasting on the rack
Use the rack with the roasting pan
inserted below. Add a little oil to very
lean meat or place a few strips of
bacon on top to help retain moisture.
Place a little water in the roasting pan
below the meat to catch drippings.
Roasting poultry
For crispy skin, baste poultry ten
minutes before the end of cooking with
salt water.
ROAST
38