Miele H 6780 BP2 Product Manual - Page 95

Roast, Oven modes, Cookware, Temperature, Preheating, Roasting duration, Shelf levels

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Roast Always follow USDA guidelines on food safety. Oven modes Depending on how you would like the food cooked, you can use Convection Bake / Convection Roast , Moisture Plus , Auto Roast , Surround / Surround Roast  or a MasterChef program. Cookware Any heat-resistant cookware can be used: Wire oven rack, grilling and roasting insert (if available) on top of the universal tray, roasting pans, heatresistant glass/earthen/cast iron cooking and roasting bags. 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 Convection Bake / Convection Roast , Moisture Plus  or Auto Roast  select a temperature approx. 25°F (20°C) lower than for Surround / Surround Roast . Preheating Preheating is only required when roasting sirloins and tenderloins. Roasting duration  The roasting time can be determined by multiplying the thickness of the roast (in cm) by the time listed below, depending on the type of meat: - Beef / Game: 15-18 min./cm - Pork / Veal / Lamb: 12-15 min./cm - Sirloin / Tenderloin: 8-10 min/cm Roasting times are approx. 20 minutes longer per 2 lbs (1 kilo) of frozen meat. Frozen meat weighing less than approx. 3 lbs (1.5 kg) does not need to be defrosted before roasting. Check if the meat is cooked after the shortest duration quoted. Shelf levels  In most cases level 3 should be used. With large items, such as a turkey, use level 1 or 2. 95

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Roast
95
Always follow USDA guidelines on
food safety.
Oven modes
Depending on how you would like the
food cooked, you can use Convection
Bake / Convection Roast
, Moisture
Plus
, Auto Roast
, Surround /
Surround Roast
or a MasterChef
program.
Cookware
Any heat-resistant cookware can be
used:
Wire oven rack, grilling and roasting
insert (if available) on top of the
universal tray, roasting pans, heat-
resistant glass/earthen/cast iron
cooking and roasting bags.
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 Convection Bake /
Convection Roast
, Moisture
Plus
or Auto Roast
select a
temperature approx. 25°F (20°C) lower
than for Surround / Surround
Roast
.
Preheating
Preheating is only required when
roasting sirloins and tenderloins.
Roasting duration
The roasting time can be determined by
multiplying the thickness of the roast (in
cm) by the time listed below, depending
on the type of meat:
–
Beef / Game: 15–18 min./cm
–
Pork / Veal / Lamb: 12–15 min./cm
–
Sirloin / Tenderloin: 8–10 min/cm
Roasting times are approx. 20 minutes
longer per 2 lbs (1 kilo) of frozen meat.
Frozen meat weighing less than approx.
3 lbs (1.5 kg) does not need to be
defrosted before roasting.
Check if the meat is cooked after the
shortest duration quoted.
Shelf levels
In most cases level 3 should be used.
With large items, such as a turkey, use
level 1 or 2.