Miele HR 1124 Installation Manual download pdf (Page 48)

Roast

48

Always follow USDA guidelines on

food safety

.

Operating modes

Depending on how you would like the

food prepared, you can use Conv Bake

(Convection Bake) or Bake.

Cookware

Any heat-resistant cookware can be

used:

Wire oven rack, grilling and roasting

inser

t (if available) on top of the

universal tray, roasting pans, heat-

resistant glass/earthen/cast iron

cookware and roasting bags.

Temperature

As a general rule, select the lower

t

emperature provided 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 Conv Bake

(Convec

tion Bake), select a temperature

approx. 25°F (20°C) lower than when

using Bake.

Select a temperature of approx. 25°F

(10°C) lower than quot

ed in the roasting

chart for meat weighing more than 6.5

lbs (3 kg).

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

t

emperature approx. 10° lower than if

using an oven dish.

Preheating

It is always necessary to preheat the

oven ca

vity.

Select the operating mode and

t

emperature. Preheat the oven for about

15 minutes with the door closed. As

soon as the oven cavity is preheated,

you can put the food in the oven.

Shelf levels 

In most cases level 3 should be used.

W

ith large items, such as a turkey, use

level 1 or 2.

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