Miele H 277 B User Manual download pdf (Page 42)

Casseroles

The following oven settings are recom-

mended for cooking casseroles:

– "Convection"

– "Top & Bottom Heat"

The following types of dishware are suit-

able for this type of slower cooking:

- covered pots made of heat proof glass

- china,

- earthenware pots

Make sure your pots have heat re-

sistant handles and knobs.

Place the rack in the 1st runner from

the bottom, and place the prepared

casserole on top.

Select the Oven Mode and tempera-

ture.

Convection . . . . . 340-380°F/170-190°C

Top & Bottom

Heat . . . . . . . . . . 380-410°F/170-210°C

Cooking times

Consult your cook book.

Please note:

Dishes that need to be cooked in their

own juice or steam (i.e. vegetables)

should be covered so that they don’t

dry out. If no lid is available, aluminum

foil can be used.

Cook without a lid when a crusty finish

or topping is desired (meat or au gratin

dishes).

Useful hint:

When cooking more than one item, one

dish can be placed on top of the other.

Invert the lid of the bottom dish and

place the dish to be browned on top.

Poaching

Fish or fruit can be poached in the

oven using a covered dish.

Bottling/Canning

Bottling should only be performed by

an experienced cook who has received

proper training in this method of pres-

erving fruit and vegetables, and under-

stands the chemical processes in-

volved.

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