Miele H 277 B User Manual download pdf (Page 35)

Roasting Recommendations

Calculating the roasting time:

Depending on the type of meat being

roasted, the traditional method is to

allow 15 to 20 minutes per pound, ad-

justing the time as roasting progresses

to obtain the desired result.

Another method is to multiply the thick-

ness of the roast in inches (cm) by the

time per inch (cm) for the type of meat

being cooked (see the chart below).

Type of meat time/inch (cm)

thickness of meat

Beef / Venison

Pork / Veal / Lamb

Roast beef

35-45 (15-18) mins.

30-40 (12-15) mins.

20-25 (8-10) mins.

Example:

Beef roast, 3

1

/

2

inches (8 cm) thick

3

1

/

2

" x 35 mins. per inch = 122 mins. or

8 cm x 15 mins. per cm = 120 mins.

roasting time.

Please note:

Do not select a roasting temperature

higher than recommended. The meat

will brown, but will not be thoroughly

cooked.

Browning only occurs towards to end of

the roasting time. If using a covered

pot, remove the lid about halfway

through roasting if more intensive

browning is desired.

Once finished taking the roast out of

the oven, covering it with aluminum foil

and letting it stand for about 10 minutes

will help retain juices and prevent the

roast from drying out.

Useful hints

Roasting in a covered pot L

Season the meat and place it in the

pot. Add some butter, margarine or a

little oil. Add about 1/2 cup (125 ml) of

water when roasting a large piece of

meat (4-7 lbs (2-3 kg)) or roasting

poultry with a high fat content.

Roasting on the rack K

Place a little water in the roasting tray

under the wire rack. Add a little oil to

very lean meat or place a few strips of

bacon on the top. Do not add too much

liquid to the tray during cooking as this

will hinder the browning process.

Roasting poultry

For a crisp skin, baste the poultry ten

minutes before completion of cooking

with slightly salted water.

Roasting deep frozen meat

Deep frozen meats up to approx. 3 lbs

(1.5 kg) in weight can ‘be roasted with-

out first being defrosted. The roasting

time will be about 10 minutes per lb.

(20 min. per kg) longer. Larger pieces

of meat should be defrosted before

cooking.

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